|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.