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Macaroni Jumble

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Macaroni Jumble
Ingredients
  • 2 cups elbow macaroni
  • 2 teaspoons vegetable oil
  • 1 pound lean ground beef
  • 1/3 cup chopped onion
  • 1 1/2 cups frozen corn
  • 1 (6.5 ounce) can tomato sauce
  • 1/2 cup ketchup
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon seasoned salt
  • 1/2 cup grated Cheddar cheese
Instructions
1
Boil a substantial container of salted water until it reaches its maximum temperature. Prepare pasta macaroni in the boiling water, stirring occasionally, until it is cooked to a suitable texture that still retains some firmness in the center, approximately 8 minutes. Drain the water.
2
In a large cooking vessel, heat oil over a moderate temperature. Add beef and onion; cook and stir until the beef is nicely browned and has a crumbly texture, around 5 to 7 minutes. Discard the excess oil that rises to the surface. Add corn, tomato sauce, ketchup, water, chili powder, sugar, and seasoned salt; bring the mixture to a boil, then reduce the heat to a lower temperature and let it simmer, stirring occasionally, until it thickens slightly, roughly 10 minutes.
3
Introduce the cooked pasta into the mixture; cook until it is heated through, approximately 5 minutes. Sprinkle with Cheddar cheese; remove the vessel from heat and let it stand for a short period until the cheese melts, 1 to 2 minutes.