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CHILI MAC 
1 lb. ground beef
1 c. chopped onion
3/4 c. chopped green onion
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can kidney beans, undrained
1 (8 oz.) can tomato sauce
1/2 c. water
2 tsp. chili powder
1 1/4 tsp. salt
1 bay leaf
1 c. uncooked elbow macaroni

In skillet cook meat, onion, and green pepper until meat is browned and vegetables are tender. Drain off fat. Stir in tomatoes, kidney beans, tomato sauce, water, chili powder, salt and bay leaf. Bring to boiling; add macaroni. Cover and reduce heat. Simmer, stirring frequently, until macaroni is tender, 10-15 minutes. Remove bay leaf before serving. Also good without beef. Serves 6.
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