°1/2 lb macaroni
°1 1/2 lb beef ground
°1 onion, diced garlic salt, pepper, chili powder and hot sauce to taste
°2 cans (14.5 oz) whole stewed tomatoes, undrained
°2 tablespoons ketchup
°Tomato juice as needed
* Methods 

Cook macaroni al dente according to package directions. While cooking, brown the ground beef and onion together in a very large skillet or casserole dish.
Drain also seasoning with spice to taste. In a large bowl, mash the tomatoes with a potato masher and add to the beef with the ketchup. Drain the macaroni and add to the beef mixture, stirring well.
I didn't need to adding any tomato juice to mine, but if you like extra juicy, you can adding as much tomato juice as you want. Phyllis adds it to her leftovers which I would also recommend as the noodles tend to soak up all the juice over time.
Enjoy !