8 oz. elbow macaroni, cooked and drained
1 lb. ground beef
1 chopped onion
1 pkg. Taco seasoning mix
1 c. water
1 can (15 oz) tomato sauce
1 can (4 oz) green chilies
1 c. frozen whole kernel corn
2 c. shredded cheddar cheese
In a large skillet brown beef, and onion over medium-high heat; drain. Add taco mix, water, and tomato sauce. Bring to a boil and simmer for 10 minutes. Stir in cooked macaroni, chilies, and corn. Pour mixture into a greased 9X13 pan. Top with cheddar cheese. Bake at 350 for 30-35 minutes or until heated through.
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