Mexi-Mac Skillet - cooking recipe

Ingredients

1 lb lean ground beef (90% lean)
1 large onion, chopped
14 1/2 ounces diced tomatoes, undrained
8 ounces tomato sauce
1 cup frozen corn
1 (14 ounce) can black beans, drained
1/2 cup water
1 1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced fat Cheddar cheese

Preparation

In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain.
stir in the tomatoes, tomato sauce, corn, beans, water, chili powder, oregano and salt.
Bring to a boil; stir in macaroni.
Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender; Sprinkle with cheese.