6 oz. uncooked elbow macaroni
1 lb. ground beef
1 can tomato soup (10 3/4 oz.)
1 can peas with carrots (16 oz.), drained
1 c. water
1/2 tsp. chili powder or cayenne pepper
6 slices American cheese

Brown ground beef; drain. Stir in tomato soup, water and cayenne pepper. Bring to a boil. Reduce heat and simmer 10 minutes. Meanwhile, cook macaroni according to package directions.

In 2 quart casserole dish place 1/2 meat sauce, 1/2 macaroni, 1/2 peas and carrots. Cover with 3 slices of American cheese. Repeat, with remaining ingredients. Cover and bake at 375 degrees for 25 minutes. Let stand 5 minutes before serving.