Ingredients
1 pound extra-lean ground beef (95% lean)1 large onion, chopped1-1/4 teaspoons chili powder1 teaspoon dried oregano1/4 teaspoon salt1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 cup fresh or frozen corn1/2 cup water2/3 cup uncooked elbow macaroni1/2 cup shredded reduced-fat cheddar cheese
Preparation
In a large nonstick skillet, cook beef with onion over medium-high heat until no longer pink, 5-7 minutes; crumble meat.
Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
