Mexican Goulash

Mexican Goulash 1 pound lean ground beef 1 onion, chopped fine 2 teaspoons minced garlic 1 tablespoon Worcestershire sauce ¾ teaspoon ground cumin 1 teaspoon dried oregano 2 (10 ounce) cans diced tomatoes with green chili peppers – NOT drained 1 can whole kernel corn – drained 1 can pinto beans – drained (or any bean you prefer) 8 ozs. processed cheese diced (such as Velveeta), or 2 cups shredded sharp cheddar cheese ¼ - ½ cup medium salsa - OPTIONAL 1 package taco seasoning mix 1 (8 ounce) package elbow macaroni cooked to directions. Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, cumin, oregano, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, pintos, cheese, optional salsa, and taco seasoning. Cover and simmer while preparing macaroni. Drain cooked macaroni and stir macaroni into beef mixture. Serve with additional shredded cheese on top and a dollop of sour cream.