8 ounce(s) elbow macaroni
1 pound(s) ground beef
1 cup(s) finely chopped onion
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) chili powder
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper
2 can(s) (each 8 ounces) tomato sauce
1 1/2 cup(s) (2 to 3 ears) corn, cooked frozen or fresh

8 ounce(s) elbow macaroni 1 pound(s) ground beef 1 cup (s) finely chopped onion 1/2 teaspoon(s) ground cumin 1/4 teaspoon(s) chili powder 1/4 teaspoon(s) salt 1/8 teaspoon(s) pepper 2 can (s) (each 8 ounces) tomato sauce 1 1/2 cup(s) (2 to 3 ears) corn, cooked frozen or fresh

Bring a medium pot of water to a boil. Add macaroni, and cook until tender according to package instructions. Drain in a colander, and set aside.

Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and onion; cook, stirring frequently with a wooden spoon, until meat is no longer pink and onion is soft and translucent, 4 to 5 minutes. Add cumin, chili powder, salt, and pepper; stir to combine.

Stir tomato sauce and corn into mixture in pan. Cook until sauce comes to a boil, about 5 minutes. Remove from heat, and stir in reserved cooked macaroni. Scoop onto plates, and serve warm.