Tex-Mex Chili Mac

Tex-Mex Chili Mac l lb ground beef 1 onion, chopped 1 can (14 oz) diced tomatoes (or Rotel if you want more heat) 1 8 oz can tomato sauce 1 cup frozen corn 1/2 cup water 1 1/2 tsp chili powder 1 tsp oregano 1 cup uncooked macaroni 1/2 cup shredded Tex-Mex or sharp cheddar cheese In a large skillet, brown the ground beef with the chopped onion, until the beef is no longer pink. Drain and return back to the skillet. Add tomatoes, sauce, water, corn and spices to the beef/onion mixture. Stir to mix well and bring to a soft boil. Add in the dry macaroni, stir to combine and then lower to a simmer. Place lid on the skillet, and cook for 15-20 minutes until the macaroni is cooked. Add shredded cheese to the top of each serving.