Macaroni-Mexican Skillet Supper

1 lb. ground beef
1/2 cup onion, chopped
1/2 cup green peppers, chopped
1 can (16 oz.) tomatoes, crushed
1 can (16 oz.) tomato paste
1/2 cup water
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon garlic
2 cups macaroni twirls

Cook beef and drain off fat. Add onion and pepper. Cook until tender. Add tomatoes, paste, water, chili powder, salt, and garlic. Cook 15 minutes, then add to cooked macaroni twirls. Serves 6-8.

Testing comment: Easy and good. I used regular elbow macaroni.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 72)