Southwestern Goulash

• 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
• 1/4 cup minced fresh cilantro

1. 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.
2. 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.

elbow macaroni, ground beef, onion, tomatoes, tomato sauce, frozen corn, green chiles, ground cumin, pepper, salt, fresh cilantro

Taken from www.tasteofhome.com/recipes/southwestern-goulash/ (may not work)