1 1/2 lbs. ground beef
1 med. onion, diced
1 (28 oz.) can tomatoes
1 c. water
1 (8 oz.) pkg. elbow macaroni
1/2 lb. Cheddar cheese, shredded (2 c.)
1 (2 oz.) jar pimento-stuffed olives, drained and sliced
1 tsp. salt
1/4 tsp. pepper

In 12 inch skillet over medium high heat, cook ground beef and onion until meat is browned, about 10 minutes, stirring frequently. Stir in tomatoes with their liquid and remaining ingredients. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until macaroni is tender, stirring occasionally.

Serves 8.