I love this stuff, it's such a wonderful and comforting type of goulash!

Mexi Mac Graphics App Windows 10

• 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
• 1 cup uncooked elbow macaroni
• 1 cup shredded reduced-fat cheddar cheese

Directions

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1. In a large nonstick skillet over medium-high heat, cook beef, onion and pepper until meat is no longer pink; drain.
2. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
3. Bring to a boil; stir in macaroni.
4. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender.
5. Sprinkle with cheese and cover until cheese is melted

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