2 tbsp. butter
1 1/2 lbs. ground beef
1 lg. onion, chopped
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. uncooked elbow macaroni
2 (16 or 17 oz.) cans kidney beans
1 (16 or 17 oz.) can tomatoes
1 (10 3/4 oz.) can condensed tomato soup

In large skillet, heat butter, saute ground beef with onions, chili powder, salt and pepper until beef loses its red color. Meanwhile, cook macaroni as package label directs and drain. In 3 quart casserole, place beef mixture and cooked macaroni, then stir in kidney beans, tomatoes and tomato soup. Heat oven to 400 degrees. Bake casserole 1 hour and 10 minutes or until hot and bubbly.