Ingredients
1 package (16 ounces) elbow macaroni1 pound ground beef3/4 cup chopped onion1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (8 ounces) tomato sauce1 envelope taco seasoningShredded cheddar cheese
Preparation
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese.
