3/4 c. med. shell macaroni
1/2 lb. ground beef
1 stalk celery, thinly sliced
1 sm. onion, chopped
1 1/2 tsp. chili powder
1 (8 1/2 oz.) can whole kernel corn, drained
1 (8 oz.) can red kidney beans, drained
1 (8 oz.) can tomato sauce
1/4 tsp. salt
1/4 c. shredded cheddar cheese (1 oz.)

Cook macaroni according to package directions. Drain. Meanwhile in a 1 1/2 quart casserole crumble beef. Stir in celery and onion. Cook, covered, on 100% power (high) for 2 1/2 to 3 1/2 minutes or until no pink remains and vegetables are tender, stirring once. Drain off fat. Stir chili powder into beef mixture. Cook, covered, on high for 1 minute.

Stir in cooked macaroni, corn, kidney beans, tomato sauce, and salt. Cook, uncovered, on 70% power (medium high) about 10 minutes or until heated through, stirring once. Transfer to a serving bowl. Sprinkle cheese atop casserole. Makes 4 servings.