1 lb. ground beef

1/2 onion, diced

1 T. chili powder

1 T. cumin

2 t. garlic powder

1 t. salt

1/2 lb. elbow macaroni

1 1/2 C. beef stock or broth

1 8 oz. can tomato sauce

1 14.5 oz. can crushed tomatoes

2 C. frozen corn

1 C. shredded cheese

 

Brown ground beef and onion. Drain. Stir in seasonings. Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes. Stir in corn until heated through. Top with cheese and serve.