2 tbsp. butter
1 1/2 lbs. ground beef
1 1/2 c. uncooked elbow macaroni
1 (16 or 17 oz.) can kidney beans (drained)
1 (10 3/4 oz.) can tomato soup
1 (16 or 17 oz.) can tomatoes
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder

Saute butter, ground beef, onion, chili powder, salt and pepper until brown. Cook macaroni as directed and drain. Place beef mixture with cooked macaroni in 3 quart dish. Stir in kidney beans, tomatoes and soup. Cover and refrigerate. When needed bake at 400 degrees F. approximately 1 hour.

Serves 6.