My husband loves this recipe, and I love how simple it is to put together! Because you don’t need to precook the noodles, you’ll save time prepping this tasty dish.
—MAURANE RAMSEY FORT WAYNE, IN
START TO FINISH: 30 MIN. • MAKES: 5 SERVINGS
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced-fat cheddar cheese
1. In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
2. Bring to a boil; stir in macaroni. Reduce heat; cover and simmer 18-22 minutes or until macaroni is tender. Sprinkle with cheese.