• 1 pound ground beef
• 2 (15-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 8 ounces (2 cups) uncooked elbow macaroni
• 1/2 cup chopped onion
• 1 medium green bell pepper, diced
• 1 tablespoon sugar
• 1 teaspoon chili powder (or to taste)
• 2 teaspoons salt
• 1 cup sour cream

Brown meat in large skillet. Drain off all the fat as it collects. Stir in remaining ingredients, except sour cream. Add 3/4 to 1 cup water and stir. Heat to boiling. Cover and simmer 20-25 minutes, stirring frequently. Add additional water if mixture is too thick. Cook just until noodles start to soften, then stir in sour cream; heat through but do not boil. Makes 6 servings.