Taco Bake
Contributed by Diane S. (comments are from someone on another list)

My family *loved* the Taco Bake.  It was quite spicy,
though, and one daughter would have preferred the "mild"
rotel tomatoes.  (I'll post with my alterations below.)

Taco Bake

1 lb. ground beef
1 onion, chopped
3/4 C water  (I used 1/2 C )
1 pkg. (1 1/4 oz.) taco seasoning
1 15 oz. can tomato sauce (I used 1 can rotel and a small
can tomato paste)
2 cans (8 oz each) tomato sauce
1 pkg. (8 oz.) shell macaroni, uncooked (I used elbow,
uncooked.)
1 4 oz. can chopped mild green chilies (omitted due to
Rotel)
2 C shredded cheddar cheese (I would have liked a bit
less--maybe 1.5 C)

Brown ground beef and onion in skillet.  Drain fat.  Add the
water, taco seasoning and tomato sauce;  mix.  Simmer for 20
minutes (I didn't).  Transfer to crockpot.  Stir in macaroni
and chopped green chilies.  Cover and cook on low for 6-8
hours or high 3-4 hours.  (Mine cooked in 2 1/2 hours on
high, since the meat was already cooked.)  In the last 30
minutes of cooking, top with cheddar cheese.  Serves 6-8.