Cook elbow macaroni as directed on package; drain. Meanwhile, in a Dutch oven over medium heat, cook beef until browned. Drain; season with onion powder and seasoning salt. Stir tomato juice into beef mixture; season with salt and pepper. Reduce heat to low; simmer for 10 to 15 minutes. Add macaroni to beef mixture; heat through.
Tip: Speedy homestyle tomato soup for a super-busy night...terrific alongside grilled cheese sandwiches! Combine a can of diced tomatoes with a can of tomato soup and simmer until hot. Add a little milk if you like it creamy. This makes two to three servings, but it’s a snap to double it.
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