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Taco Macaroni

1 package (16 oz) elbow macaroni
1 lb ground beef
3/4 cup chopped onion
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (10-3/4 oz) condensed tomato soup, undiluted
1 can (8 oz) tomato sauce
1 envelope taco seasoning
shredded cheddar cheese

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.

*6 servings 

(Simple & Delicious - January/February 2008)