1 lb. ground beef
salt and pepper to taste
1 c. water
1 c. uncooked elbow macaroni
sliced green onions (optional)
1 c. chopped onion
1 (14 1/2 oz.) can diced tomatoes with garlic and onion (undrained)
1 c. (4 oz.) shredded Cheddar cheese
sour cream (optional)

In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream, if desired.

Makes 4 servings.