1 lb. ground beef
1/3 c. onion, chopped
1/2 tsp. oregano leaves, crushed
1 can Cheddar cheese soup
1 c. chopped, canned tomatoes, drained
2 c. elbow macaroni, cooked
1/2 tsp. salt

In skillet, brown beef and cook onion with oregano until tender, (use shortening if necessary); stir to separate meat. Pour off excess fat. Add remaining ingredients. Heat, stir occasionally. Makes about 5 cups.