Mexi Maroni

• 1 lb (.5 kg). ground beef
• 2 envelopes taco season
• 2/3 cup (150 ml) water
• 1-1/2 lbs (.7 kg). elbow twist macaroni
• 1 32 oz (896 grm). can diced tomatoes
• 16 oz (448 grm). whole kernal corn
• 16 oz (448 grm). red kidney beans
• 24 oz (672 grm). or more shredded sharp cheddar cheese

1. Brown 1 lb (.5 kg).
2. of ground beef.
3. Stir in 2 envelopes of taco season mix and 2/3 cup (150 ml) of water; set aside.
4. Cook 1-1/2 lbs (.7 kg).
5. elbow twist macaroni until almost done.
6. Drain and stir in meat mixture.
7. Add diced tomatos, whole kernal corn, red kidney beans and shredded sharp cheddar cheese (reserve a little to sprinkle on top).
8. Bake 350 degree (175 C.) oven for 30 minutes.

ground beef, taco, water, macaroni, tomatoes, whole kernal corn, red kidney beans, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/000462 (may not work)