Ingredients
1 lb. lean ground beef
1 C chopped onion
1 can (14 ½ oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 C frozen corn
½ C water
1 ¼ tsp. chili powder
1 tsp. dried oregano
½ tsp salt
2/3 C uncooked elbow macaroni
2/3 C shredded 2% cheddar cheese
Brown beef and onion, drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil, add macaroni, reduce heat, cover and simmer 20-25 minutes or until macaroni is tender.
Sprinkle with cheese, cover and cook 2-3 min. longer or until cheese is melted.
