8 oz. elbow macaroni
3/4 lb. ground beef
1/3 c chopped onion
1 14.5-oz. can diced tomatoes, undrained
1 15-oz. can kidney beans, drained
1 small. can tomato paste
1/2 to 3/4 c cubed Velveeta cheese
salt and pepper to taste
Boil and drain macaroni. In same pan, brown the ground beef and onion. Add remaining ingredients and cook over low heat until cheese is melted. Add macaroni back to pot; heat through. Makes 6 servings.
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