Ingredients:
1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
0.5 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans diced tomatoes
0.125 cup brown sugar
Salt and pepper to taste
Directions:
Bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, simmer celery and green bell pepper with enough water to cover until tender; drain.
In a large skillet, cook ground beef over medium heat until evenly browned. Add onion and cook until tender and translucent. Drain excess fat.
Add celery, green bell pepper, kidney beans, condensed tomato soup, diced tomatoes, and brown sugar to the skillet. Season with salt and pepper.
Stir in the cooked macaroni, combine well, and simmer for about 10 minutes until heated through.