Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.
Ingredients:
• 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
Directions:
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.
