1 cup uncooked elbow macaroni

1 pound lean ground beef (90% lean)

1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2/3 cup frozen corn
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup minced fresh cilantro

1 cup uncooked elbow macaroni 1 pound lean ground beef (90% lean) 1 medium onion, chopped 1 can (28 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 2/3 cup frozen corn 1 can (4 ounces) chopped green chiles 1/2 teaspoon ground cumin 1/2 teaspoon pepper 1/4 teaspoon salt 1 cup minced fresh cilantro

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.