Mexican Mac

Ingredients:

• 1 pound extra-lean ground beef
• 1 large onion, diced
• 1-1/4 teaspoons chili powder
• 1 teaspoon dried Mexican oregano
• Kosher salt and ground black pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 1/2 cups fresh or frozen corn
• 1/2 cup water
• 2/3 cup uncooked elbow macaroni
• shredded cheddar cheese for topping

Directions:

1. In a large skillet cook beef with onion over medium-high heat. Season with salt and pepper. Cook until no longer pink, 5-7 minutes; crumble meat.
2. Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; cover and simmer until macaroni is tender, 15-20 minutes, stirring occasionally. Adjust seasoning as desired.
3. Serve in bowls and sprinkle with cheese.