1 c. elbow macaroni
1 lb. ground beef
1 can chile with beans
1 can tomato soup
4 slices Velveeta cheese, cut into triangles
Cook macaroni in boiling salted water, drain. Brown ground beef,
drain off fat. Add chile and undiluted soup. Heat ingredients
through stirring occasionally.
Add macaroni and continue to heat through. Top with cheese
triangles, allowing cheese to melt slightly.
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