Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.


• 1 pound ground beef

• 1 large onion, chopped

• 1 1/4 tsp chili powder

• 1 tsp dried oregano

• 1/4 tsp salt

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 can (8 ounces) tomato sauce

• 1 C fresh or frozen corn

• 1/2 C water

• 2/3 C uncooked elbow macaroni

• 1/2 C shredded cheddar cheese


Brown beef, then add onion. Cook until the onion is almost transparent. Stir in remaining ingredients, except macaroni; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. You may want to add a little more water, if needed, but only small amounts at a time. Top with cheese.


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