Chili Macaroni 12 ounces ground beef 1 medium onion, chopped 1 (14 1/2-ounce) can Mexican-style stewed tomatoes 1 1/4 cups tomato juice 2 tablespoons canned diced green chili peppers, drained 2 teaspoons chili powder 1 teaspoon salt 1/4 teaspoon garlic powder 1 cup wagon wheel macaroni or elbow macaroni 1 cup loose-pack frozen cut green beans 1 cup shredded cheddar cheese (4 ounces) In a large skillet cook ground beef and onion until meat is brown. Drain fat. Stir stewed tomatoes, tomato juice, chili peppers, chili powder, salt and garlic powdered into the meat mixture. Bring to boiling. Stir in pasta and green beans. Return to boiling; reduce heat. cover and simmer about 15 minutes or until pasta and beans are tender, but still firm to the bite. To serve, spoon into bowls. Sprinkle individual servings with shredded cheddar cheese. Makes 4 servings
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