Ingredients: (8 servings to 10)

2 ounces lean ground round

3 tablespoons cooking oil

8 ounces elbow macaroni

1 large onion, chopped

¼ cup finely chopped bell pepper

¼ cup finely chopped celery

¼ cup finely chopped green onion

1 16-ounce can stewed tomatoes

1 16-ounce can tomato sauce with tomato bits

2 cups water

2 tablespoons Worcestershire sauce

8 dashes Tabasco sauce

1 teaspoon seasoned salt

½ teaspoon seasoned pepper

½ teaspoon celery salt

2 16-ounce can kidney beans

In large Dutch oven brown meat in cooking oil. Drain and retain liquid. Return 3 tablespoons of liquid to pot and sauté , onion, bell pepper, celery, and green onion for about 5 minutes, stirring constantly. Return meat to pot, add tomato sauce, macaroni, stewed tomatoes, and water. Mix together. Add the remainder of the ingredients, except for the kidney beans, and mix thoroughly.

Cover and simmer for 25 minutes, stirring frequently to prevent sticking. If ingredients appear a bit dry during the cooking, more water may be added. Add kidney beans and simmer for an additional 10 minutes.