1 to 1 1/2 lb. ground beef
1 can Rotel tomatoes
1/2 (8 oz.) pkg. elbow macaroni
1 can cream of mushroom or cream of chicken soup
1/2 lb. grated Cheddar cheese
1/2 lb. grated Mozzarella cheese
1 med. onion, chopped

Reserve some Cheddar cheese for topping. Brown ground meat and wilt onion. Cook macaroni. Place layer of each, macaroni, meet and cheese in casserole dish. Heat soup and tomatoes and pour over casserole. Top with reserved cheese. Bake at 350 degrees until bubbly.