1 pound extra-lean ground beef (95% lean)
1 large onion, chopped
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
2/3 cup uncooked elbow macaroni

1 pound extra-lean ground beef (95% lean) 1 large onion, chopped 1 -1/4 teaspoons chili powder 1 teaspoon dried oregano 1/4 teaspoon salt 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 1 cup fresh or frozen corn 1/2 cup water 2/3 cup uncooked elbow macaroni

In a large nonstick skillet, cook beef with onion over medium-high heat until no longer pink, 5-7 minutes; crumble meat.
Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.