1 (7 oz.) box elbow macaroni
1 1/2 to 2 lbs. ground chuck
1 lg. onion, chopped
3 tbsp. chili powder
Salt and pepper to taste
1 (6 oz.) can Contadina tomato paste
3 1/2 tomato paste cans water
1 can Campbells mushroom soup
Shredded cheddar cheese

Cook macaroni according to package directions, drain. In the meantime, cook meat in a very small amount of oil, until brown. Push meat to one side of the skillet, on the other side of skillet, cook onion and chili powder until onion is tender, stir often. Stir meat into onion and chili powder mixture, add tomato paste and water, stir often.

Add macaroni, stir, cover and simmer for 20 to 30 minutes. Pour into a casserole dish, add cheese and mushroom soup to top, cover and bake in 425 degree oven for 15 to 20 minutes. Serve with red beans and cornbread, Delicious. Only to keep meat from sticking.