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Easy to make in one skillet, simple and super fast, but hearty and full of flavor too! If you want to kick up the heat, substitute Rotel for the diced tomatoes.
1 lb ground beef 1 onion, chopped 1 can (14 oz) diced tomatoes (or Rotel if you want more heat) 1 8 oz can tomato sauce 1 cup frozen corn 1/2 cup water 1 1/2 tsp chili powder 1 tsp oregano 1 cup uncooked macaroni 1/2 cup shredded Tex-Mex or sharp cheddar cheese
In a large skillet, brown the ground beef with the chopped onion, until the beef is no longer pink. Drain and return back to the skillet.
Add tomatoes, sauce, water, corn and spices to the beef/onion mixture. Stir to mix well and bring to a soft boil.
Add in the dry macaroni, stir to combine and then lower to a simmer. Place lid on the skillet, and cook for 15-20 minutes until the macaroni is cooked.