Ingredients
4
4 servings
- •2 cups elbow macaroni
- •2 teaspoons vegetable oil
- •1 pound lean ground beef
- •⅓ cup chopped onion
- •1 ½ cups frozen corn
- •1 (6.5 ounce) can tomato sauce
- •½ cup ketchup
- •½ cup water
- •2 teaspoons chili powder
- •½ teaspoon white sugar
- •½ teaspoon seasoned salt
- •½ cup grated Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Heat oil in a large pot over medium heat. Cook and stir beef and onion in the hot oil until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add corn, tomato sauce, ketchup, water, chili powder, sugar, and seasoned salt to the beef mixture; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Stir macaroni into beef mixture; cook until heated through, about 5 minutes. Sprinkle with Cheddar cheese; remove from heat and let stand until cheese melts, 1 to 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 600
- Carbohydrate: 64g
- Fat: 24g
- Fiber: 5g
- Protein: 33g
- Sugar: 13g
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