1 lb elbow macaroni
2 tbsp vegetable oil
2 1/2 cups chopped onion
2 cloves garlic, minced
2 lbs lean ground beef
1 cup canned crushed tomatoes
Salt and pepper
1 tsp ground cumin
1 tsp dried oregano
3 cups grated Cheddar

Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the onion and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9×13 inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.