1 lb. beef cubes
1 medium onion chopped
½ cup water
1½ cups uncooked wagon wheel pasta
½ cup shredded montery jack cheese
2 cans (14½ oz) chili seasoned chunky tomatoes

Heat Dutch oven. Saute onion and beef chunks. Cook and stir 3 minutes. Stir tomatoes, pasta and water. Bring to a boil reduce heat. Cover tightly, simmer 20 minutes until pasta is tender. Sprinkle with cheese on top.