Ingredients
1-1/4 cups uncooked elbow macaroni1 pound ground beef1 medium onion, chopped1 medium green pepper, chopped2 garlic cloves, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1 package (10 ounces) frozen corn, thawed2 tablespoons chili powder1/2 to 1 teaspoon salt1/2 teaspoon ground cumin1/2 cup shredded pepper Jack cheese
Preparation
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer. Drain.
Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese.
