Ed's Macaroni Jumble

Ingredients

• 2 cups elbow macaroni
• 2 teaspoons vegetable oil
• 1 pound lean ground beef
• 0.33 cups chopped onion
• 1.5 cups frozen corn
• 1 can tomato sauce , 6.5 ounce
• 0.5 cups ketchup
• 0.5 cups water
• 2 teaspoons chili powder
• 0.5 teaspoons white sugar
• 0.5 teaspoons seasoned salt
• 0.5 cups grated Cheddar cheese

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender but firm to the bite, 8 minutes. Drain.

2. 2

   Heat oil in a large pot over medium heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add corn, tomato sauce, ketchup, water, chili powder, sugar, and seasoned salt; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

3. 3

   Stir in macaroni; cook until heated through, about 5 minutes. Sprinkle with Cheddar cheese; remove from heat and let stand until cheese melts, 1 to 2 minutes.