MACARONI JUMBLE

By sharon_rm2010

Carson would like this

Ingredients

• 2 cups elbow macaroni
• 2 tsp cooking oil
• 1 lb. lean ground beef
• 1/3 cup chopped onion
• 1 1/2 cups frozen kernel corn (or 12 oz. can of kernel corn, drained)
• 7 1/2 oz. can of tomato sauce
• 1/2 cup ketchup
• 1/2 cup water
• 2 tsp chili powder
• 1/2 tsp granulated sugar
• 1/2 tsp seasoned salt
• 1/2 cup grated medium cheddar cheese

Preparation

Step 1

Cook macaroni in boiling salted water in large uncovered saucepan for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Set aside.
Heat cooking oil in large frying pan on medium. Add ground beef and onion. Scramble-fry for about 10 minutes until beef is no longer pink.Drain.

Add next 7 ingredients. Heat and stir for about 1 minute until boiling. Reduce heat to medium-low. Simmer, uncovered, for 8 to 10 minutes, stirring occasionally, until slightly thickened. Add macaroni. Heat and stir for about 5 minutes, until heated through.

Sprinkle with cheese. Remove from heat. Let stand for about 1 minute until cheese is melted.