Total TimePrep/Total Time: 30 min.
- 1 pound extra-lean ground beef (95% lean)
- 1 large onion, chopped
- 1-1/4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup fresh or frozen corn
- 1/2 cup water
- 2/3 cup uncooked elbow macaroni
- 1/2 cup shredded reduced-fat cheddar cheese
- In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes.
- Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts1-1/4 cups: 318 calories, 10g fat (4g saturated fat), 75mg cholesterol, 755mg sodium, 28g carbohydrate (9g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable.
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Jan 19, 2019
I had made this recipe on 1/15/2018. My changes: used shredded Asiago cheese, 1 cup water and about 1-1/4 frozen corn which was the frozen corn I'd had left in my freezer. I used Italian style tomato sauce and petite diced tomatoes. Everything else was kept the same. delowenstein
Jan 13, 2019
This came together very quickly for a hearty one pot meal that my family enjoyed very much. After reading the recipe and the reviews I did add some more spice by using the Rotel and taco seasoning in place of the spices, as Beth mentioned, plus I added a small can of diced jalapenos (or green chiles if you prefer it more mild.) Those changes ramped up the flavor quite a bit and we will definitely add to our rotation.
Dec 11, 2018
I really don't know how this is getting good reviews.... Needs more salt, more spice and generally just more flavor.
Nov 10, 2018
Good recipe. It was perfect for a cold Saturday night of watching football game's. I sautéed green pepper and onions. Added to browned ground beef. I used 2 cans of rotel and a package of taco seasoning, instead of spices. Can of corn, a little water and added a little more elbow Mac. Stirred in schredded Mexican cheeses, just before serving, melting Perfectly! YUM
May 24, 2018
Made this according to the recipe except that I used tomatoes with jalapenos and added garlic I only put in about 1/2 tsp of chili powder. It was good but not over the top good.
Apr 16, 2018
Made it according to directions the first time. Will probably add black beans and more chili powder the next time. Super good and easy on a chilly weekday night.
Feb 19, 2018
I added a can of black beans, increased the chili powder to one tablespoon, and added some garlic. I also cut the oregano to 1/2 tsp. This tasted much better than it looked. My husband told me to make sure I keep the recipe.
Jan 9, 2018
Classic recipe! Been using this recipe for years. Easiy variations include using spicy ground pork in place of beef. Or adding a can of drained black beans at end. This makes a great weeknight meal. Perfect side dishes include salad or a tray of fresh fruit. As a volunteer feild editor with Taste of Home magazine I enjoy recipes that are easily adaptable to my family’s tastes!
Jan 5, 2018
This recipe is fabulous. It was perfect on a cold evening. I followed the recipe but did add a little more chili powder (about a teaspoon more) to increase the flavor but use your own judgment. This is a quick and easy recipe and perfect for when you are in a hurry to get dinner on the table. I highly recommend this recipe.Volunteer Field Editor
Nov 8, 2017
A quick yet highly satisfying meal. So delicious that family members went back for third helpings.