1 lb. ground beef
4 oz. uncooked elbow macaroni (1 c.)
1 med. onion, chopped
1/3 c. chopped green pepper
2 tbsp. salad oil
2 cans (each 12 oz.) tomato juice
1/2 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce

In medium skillet, cook and stir meat, macaroni, onion and green pepper in oil until meat is brown and macaroni is light yellow. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until macaroni is tender, about 20 minutes. Uncover and simmer until sauce is desired consistency. Serves 4. (Note: Great with salad or green beans and cole slaw for a salad.)