Chili Macaroni

I have been trying to plan ahead of what things to make for the week. I also want what I am finding to make to be in smaller portions since it is only Randy and I. I have a stack of Taste of Home's Cooking for 2, where I am getting the inspiration for the recipes I will be making. This recipe got my attention because I had been in the mood to make some chili and with the addition of macaroni, I thought that was an excellent idea. I did change up the recipe somewhat to what ingredients that I had.

Chili Macaroni
Taste of Home's Cooking for 2

1/3 cup uncooked elbow macaroni
1/3 pound lean ground beef
1 cup canned diced tomatoes (I used zesty chunky chili style tomatoes)
3/4 cup canned kidney beans, rinsed and drained (I used mexican style chili beans)
3/4 teaspoon chili powder
1/8 teaspoon dried oregano

Cook macaroni according to package directions. Meanwhile in a large skillet, cook beef over medium heat until meat is no longer pink; drain.
Add the tomatoes, beans, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
Drain macaroni; add to beef mixture, heat through.