3/4 lb. chopped meat
1 green pepper
2 med. onions
2 cans tomato soup
1 tbsp. oil
1/2 pkg. elbow macaroni, cooked and drained
Salt and pepper to taste

Heat oil in skillet over low fire. Add cut up green pepper and onions. Cook until onions are transparent. Do not brown. Add chopped meat, salt, and pepper. Cook until pink of meat is gone. Add tomato soup, 1/2 can water, and cooked drained macaroni; cook 5 minutes. Turn off heat and let stand 15 minutes.