You don’t even need to precook the macaroni in this one-skillet recipe. It’s easily customizable depending on what veggies, beans and spices you have on hand.

Ingredient :

• 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
• 1/2 cup shredded reduced-fat cheddar cheese

Directions :

1. In a large nonstick skillet, cook beef with onion over medium-high heat until no longer pink, 5-7 minutes; crumble meat.
2. 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.