Chili-Pasta Skillet

1 lb lean ground beef
3/4 cup chopped onion
1 (15oz) can red kidney beans, black beans, OR red beans, rinsed and drained
1 (14.5oz) can diced tomatoes, undrained
1 (8oz) can tomato sauce
1 (4oz) can diced green chile peppers, drained
1/2 cup dried elbow macaroni
2 to 3 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 cup shredded Monterey Jack or cheddar cheese

In a large skillet cook meat and onion till meat is browned. Drain off fat. Stir in beans, undrained tomatoes, tomato sauce, chile peppers, macaroni, chili powder, and garlic sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove from heat; sprinkle with cheese. Cover and let stand until cheese melts.

289 calories per serving, 6 servings

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DH said this tastes like a chili with pasta, which is what it is. It reminds me of hamburger helper, only a lot better tasting (and healthier). You can easily add in more vegetables to this meal, which I think I might do next time along with using ground turkey instead of beef.
Something different I did was use more pasta (used up the last of my medium sized sea shell pasta). In turn, I added more water (diced tomato can worth). Was still ready in 20 minutes. If you like your chili spicier (or just spices in general), you'll probably want to add more to your taste.

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