• 1 lb. ground beef
• 1 quart tomato juice
• 3 C. water
• 3/4 C. uncooked elbow macaroni
• 1 envelope onion soup mix
• 1/4 tsp. chili powder

In a large saucepan, cook beef over medium heat until no longer pink; drain

Add the remaining ingredients. Bring to a boil. Reduce heat, simmer, uncovered, for 15-20 minutes or until macaroni is tender.

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