- 1/2 cup chopped onion
- 1 garlic clove minced
- 1 pound lean ground beef
- 1 tablespoon vegetable oil
- 8 ounces elbow macaroni
- 1 can (16 ounces) kidney beans, undrained
- 1 large can (16 ounces) tomato sauce
- 1 cup water
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup shredded Cheddar cheese
In a large skillet, brown onion and garlic with beef. Add macaroni, kidney beans, tomato sauce, water, chili powder, and salt. Cover and simmer for 15 minutes.
Add 1 cup shredded cheddar cheese; cover and continue to heat until cheese is melted.