Beefy Macaroni Skillet

Author: Jane, amended by Justin
Serves 4-8

1 1/2 lb ground beef 1 onion, chopped
1 28-oz can tomatoes 1 cup water
8 oz (about 2 cups) raw elbow macaroni 2 cups shredded cheddar cheese (or "taco cheese")
2 oz (or more) sliced pimento-stuffed green olives 1/4 tsp pepper
oregano, basil, cumin

Brown the beef with the onion in a large skillet, and drain.  Add the tomatoes with their liquid, and all the other ingredients; add spices to taste.  Bring to a boil; reduce heat and simmer covered until macaroni is cooked, about 25-30 minutes, stirring occasionally.  If mixture gets too dry before then, add a small amount more water.

Notes and Variations

Justin thinks it needs salt, but Jane disagrees, so we don't put it in during cooking.  Justin thinks it also goes well with a bit of Red Hot sauce.