Mexicali Macaroni - cooking recipe

Ingredients

1 1/2 c. dried elbow macaroni
1 1/4 lb. lean ground beef
1 (11 oz.) can Mexican-style corn
1 c. chopped ripe tomatoes (fresh or canned)
1 Tbsp. chili powder

Preparation

In a large pot of boiling salted water, cook the macaroni until tender, but still firm, about 5 minutes.
While the macaroni is cooking, brown the beef in a frying pan over high heat, stirring occasionally.
When the meat is brown, drain off the fat.