From Healthy Cooking. I’m always looking for a new way to serve ground beef, particularly in these days of higher prices! I sprinkle some shredded cheddar cheese on the top when serving.


  • 1 cup uncooked elbow macaroni
  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 1 (28 ounce) can diced tomatoes, undrained
  • 23 cup frozen corn
  • 1 (8 ounce) can tomato sauce
  • 1 (4 ounce) canchopped green chilies
  • 12 teaspoon ground cumin
  • 12 teaspoon pepper
  • 14 teaspoon salt
  • 14 cup minced fresh cilantre


  1. Cook macaroni according to package directions.
  2. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until beef is no longer pink; drain. Stir in the rest of the ingredients except cilantro.
  3. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
  4. Drain macaroni; add to meat mixture. Stir in cilantro and heat through.

Source : food,com

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