1 c. elbow macaroni
1 tbsp. onion flakes or 1/2 c. fresh onion, chopped
3 tbsp. cooking oil
1 lb. ground chuck
1 tsp. salt
1 tsp. Accent
1/4 tsp. pepper
1 can tomatoes
10 slices Velveeta cheese

Cook and drain elbow macaroni according to package directions.

In large skillet, brown onion in oil. Add ground chuck and cook until pinkness is gone. Add salt, Accent and pepper and mix well. Add macaroni and mix well. Add juice from tomatoes. Cut tomatoes up into small pieces and add. Simmer a few minutes until all has blended.

In a 2 1/2 quart baking dish, place 1/2 of the meat mixture, top with half of the Velveeta slices. Repeat. Bake uncovered at 350 degrees for 45 minutes. Freezes well, thaw and bake as above.