Chili-Pasta Skillet

1 lb ground beef (ground turkey would work well too)
1 15 oz can of tomato sauce
1 15 1/2 oz can of red kidney beans, rinsed and drained (I actually used dry beans and cooked them myself, much cheaper.   A 15 oz can of beans contains about 1 3/4 cup drained cooked beans, according to Better Homes and Gardens.)
3/4 cup dried elbow macaroni (any type of pasta would really work though)
1/2 of a Roma tomato diced (original recipe called for 1 can of diced tomatoes if you like them...)
Chili powder
Garlic powder
Salt
Onion powder
Red pepper flakes
Ground red pepper
Cheese (optional)
Sour cream (optional)

If you are cooking your own beans this needs to be started the night before or morning of.  Once your beans are done (or if you are using canned) in a large skillet brown the ground beef.  Drain off fat.  Season the meat with all of the seasonings.  There are no exact measurements, I used a lot and it was a tiny bit on the hot side.  Season to your liking.  (At minimum 2-3 teaspoons of chili power, 1 teaspoon of garlic, salt, onion, red pepper flakes, and 1/2 teaspoon ground red pepper, but again I used much more than this.)  Stir in beans, tomatoes, tomato sauce and macaroni.  I added at least a cup of additional water that was soaked up by the macaroni, use your judgment for adding more water as needed.  Bring to boil, reduce heat and simmer for about 20 minutes, or until macaroni is done.  We sprinkled grated cheese on top.  Other options would be, diced jalapenos, green chilies, or sour cream.  Enjoy!