Ingredients
Scale
- 1 cup uncooked elbow macaroni
- 1 pound ground beef
- 28 ounces canned diced tomatoes, not drained
- 8 ounces tomato sauce
- ½ teaspoon cumin
- 1 chopped yellow onion
- ⅔ cup frozen corn
- 4 ounce can diced green chilies
- ½ cup chopped cilantro
- Salt and black pepper, to taste
Instructions
- Cook the macaroni, following the instructions on the packaging and drain off the water.
- Cook the ground beef and onion in a skillet over a moderately high heat until the meat is browned all over and the onion is tender.
- Drain off the excess grease, turn down the heat, and add the diced tomatoes, tomato sauce, corn, chilies, cumin, and some salt and black pepper.
- Bring to a boil and then turn the heat down and simmer for 10 minutes.
- Stir in the cooked macaroni and the cilantro and serve hot.
- Cook Time: 40 minutes