1/2 lb. ground beef
1 onion, chopped
2 c. tomatoes, drained (save liquid)
1 3/4 c. cooked kidney beans (save liquid)
2 tsp. chili powder
3/4 c. uncooked elbow macaroni

Fry beef and onions in pan until lightly browned. Drain off fat. Chop tomatoes. Add enough water to tomato and bean liquid to equal 1 cup. Add chopped tomatoes, beans, liquid, chili powder and macaroni to beef mixture. Simmer, covered, about 20 minutes until macaroni is tender.

Stir occasionally to keep from sticking. Thin with a little water during cooking, if necessary. Makes 4 servings.

VARIATION: Red pepper, cayenne pepper, or Tabasco sauce may be added for more spice.