Food: Chili-Pasta Skillet

A quick & easy dinner, which doesn't require using too many tools and dishes, since most of the ingredients are canned. It was super delicious, and I will definitely make it again!  Serves 3 to 4.
Here is the recipe, from the Better Homes & Gardens cookbook:

I ate some before I remembered to take a picture

Ingredients:

• 1lb ground beef
• 3/4 Chopped onion
• 15 1/2 oz can kidney or black beans, rinsed and drained (I used black)
• 14 1/2 oz can diced tomatoes, undrained
• 8 oz can tomato sauce
• 1/2 cup dried elbow macaroni
• 4 oz can diced green chile peppers, drained
• 2 to 3 tsp chili powder
  
• 1/2 tsp garlic salt
• 1/2 cup shredded Monterey Jack or cheddar cheese (I used Mexican mix)
• I also served mine with sour cream

Directions:
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.  Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.