2 c. uncooked elbow macaroni
1 lb. lean ground beef
1 pkg. taco seasoning mix
1 (15 oz.) can tomato sauce
1 (15 oz.) can chili beans, or kidney beans
1/4 c. milk
2 1/2 c. shredded cheddar cheese
1 (2.8 oz.) can French fried onions
1 c. shredded lettuce
1 med. tomato, diced (about 1 c.)

Cook macaroni according to package directions; drain. In large skillet, brown meat; pour off fat. Add taco seasoning mix, tomato sauce and beans; simmer, uncovered 5 minutes. Stir milk and 2 cups of the cheese into hot macaroni.

In greased 3 quart casserole, layer half the macaroni, half the meat mixture, half can of the onions, remaining macaroni and remaining meat. Bake in preheated 375 degree oven, uncovered 20 to 25 minutes. To serve, top with lettuce, tomato and remaining cheese and onions.