After making the dumplings earlier today I needed a no-brainer dinner and was glad that this was the next thing up on the menu! It was definite comfort food and super easy to make!
Adapted from Better Homes & Garden Cookbook
1 pound lean ground beef (I only used 1/2 a pound)
3/4 cup chopped onion (Omitted since Jon is now calling the ham and bean soup I made earlier this week "onion soup" - I will start using onions again soon though!)
1 15-ounce can red kidney beans, black beans, or red beans, rinsed and drained (I used red kidney beans)
1 14.5-ounce can diced tomatoes, undrained (I used a can of diced tomatoes with chiles)
1 8-ounce can tomato sauce
1 4-ounce can diced green chile peppers, drained (See above)
1/2 cup dried elbow macaroni
2 to 3 tablespoons chili powder
1/2 teaspoon garlic salt
1/2 cup shredded Monterey Jack or cheddar cheese
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in beans, undrained tomatoes, tomato sauce, chile peppers, macaroni, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. (I had to simmer for awhile longer - I also added some water to the pan in order for the macaroni to plump up) Remove from heat; sprinkle with cheese. Cover and let stand about 2 minutes or until cheese melts.