2 tbsp. vegetable oil
2 onions, chopped
1 1/2 lbs. lean ground beef, or turkey
1 tbsp. chili powder, or to taste
1 1/2 c. grated sharp Cheddar cheese
2 (27 oz. each) cans kidney beans, undrained
1 (28 oz.) can crushed tomatoes
1 1/2 c. pitted ripe olives
3/4 c. uncooked elbow macaroni
1/2 c. grated sharp Cheddar cheese

Saute onions in oil until soft. Add beef and cook until it is no longer pink. Drain off any excess fat and add chili powder, 1 1/2 cups cheese, beans, tomatoes, olives and uncooked macaroni. Spoon mixture into a 9 x 13 pan. It will be very moist; the macaroni will absorb the moisture. Top with 1/2 cup grated cheese and bake at 350 degrees for 1 hour.