In a large stock pot on the stove, saute the ground beef over medium-high heat until just cooked. You don't want any pink remaining.

Break the meat up so it's crumbled in there and then strain off the grease.

Add the chopped up onions and the garlic to the meat.

Saute about five minutes until they are tender.

Add 3 1/2 cups of water, the tomato sauce, and the rotel. Stir it all together, top with a lid and allow it to cook about 15 minutes.

Add the elbow macaroni right to the pot. Top with the lid and allow it to simmer for about 30-45 minutes.

Remove from the heat and allow it to sit about 15 minutes more.

We usually allow for about an hour of cooking time.

This can be done in the crock pot also by adding all ingredients except the noodles and slow cooking all day on low. When you return home, about an hour or so before you are ready to eat, just turn the crockpot up to high and add the noodles. Cook until they are tender. Delicious!