Ingredients
1 cup uncooked elbow macaroni1 pound lean ground beef (90% lean)1 medium onion, chopped1 can (28 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce2/3 cup frozen corn1 can (4 ounces) chopped green chiles1/2 teaspoon ground cumin1/2 teaspoon pepper1/4 teaspoon salt1/4 cup minced fresh cilantro
Preparation
Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain.
Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.
