Chili Mac *

1 pound hamburger meat
2 onions, chopped
29 oz canned stewed tomatoes, Mexican style
2 1/2 cups canned tomato juice
4 oz diced green chiles
2 tsp chili powder
1 1/2 cup uncooked elbow macaroni
31 oz canned pinto beans, rinsed and drained
1/4 cup lowfat shredded cheddar cheese

Brown hamburger meat and onion; drain.  Stir in stewed tomatoes, tomato juice, chiles, and chili powder.  Bring to a boil.  Stir in macaroni and beans; return to boiling.  Reduce heat, cover and simmer until macaroni is tender.  Spoon chili into bowls and sprinkle with cheese.

Serves 6