1 c. elbow macaroni
1/3 c. water
1/2 env. onion soup mix (1/4 c.)
1 (16 oz.) can tomatoes
2 tbsp. all purpose flour
1 tsp. salt
1/2 tsp. dried oregano
Dash of pepper
1 1/2 c. shredded Monterey Jack cheese
2 tbsp. grated Parmesan cheese

Drain macaroni. Combine the water and onion soup mix. In saucepan stir the undrained tomatoes into the flour.

Add soup mixture, salt, oregano, and pepper. Cook and stir until thickened and bubbly. Stir in beef and macaroni. Put into 1 1/2 quart casserole dish and bake at 350 degrees uncovered for 20 minutes. Sprinkle Parmesan cheese on top. Bake 5 minutes more.