Tex-Mex Goulash

Tex-Mex Goulash 1 lb hamburger 1 cup uncooked elbow macaroni 2-3/4 cup tomato juice 3 Tbsp Worcestershire sauce 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained 1 (15-oz) can black beans, drained 1 cup frozen corn 1 (1-oz) package taco seasoning 1 tsp cumin 1 cup shredded cheddar cheese Sauté beef and macaroni in skillet until macaroni turns slightly yellow. Drain fat; add tomato juice, Worcestershire sauce, Rotel, black beans, corn taco seasoning, and cumin. Bring to boil. Cover and simmer 20 minutes. Uncover and simmer until sauce is reduced to the way you like it. Sprinkle cheddar cheese over pasta and enjoy!