2 c. elbow macaroni
1 can tomatoes
1 (15 oz.) can chili (no beans)
1/2 green pepper, chopped
3 onions, sliced
1 tsp. seasoned salt
3/4 c. shredded cheese

Prepare macaroni. Heat remaining ingredients until cheese melts (reserve 1/4 cup cheese). Stirring frequently, arrange over macaroni and garnish with remaining cheese. Serve with nacho chips.