1 lb. lean ground beef
1 large onion, chopped
1 can (14 ½ oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 cup corn
½ cup water
1 ¼ t. chili powder
1 t. dried oregano
½ t. salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese
Directions:
Cook beef in large skillet over medium heat until no longer pink. Drain.
Stir in tomatoes, tomato sauce, corn, water and seasonings. Bring to a boil.
Stir in macaroni.
Reduce heat and simmer covered 15 – 20 minutes or until macaroni is tender.
Sprinkle with cheese.
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