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1 cup uncooked elbow macaroni
1 lb lean ground beef
1 medium onion, chopped
1 can (28oz) diced tomatoes
2/3 cup frozen corn
1 can (8oz) tomato sauce
1 can (4oz) chopped green chiles
1/2 tsp ground cumin
1/2 tsp pepper
1/2 tsp salt
1/4 cup minced fresh cilantro
Cook the macaroni according to package directions.
In a Dutch oven, cook the beef and onions until the meat is no longer pink. Drain. Stir in tomatoes, corn, tomato sauce, chiles, cumin, pepper and salt. Bring to a boil, reduce heat and simmer 3-5 minutes.
Drain the macaroni and add to meat mixture. Stir in cilantro and heat through.
Serves 6.
