Ingredients

• 8 ounces elbow macaroni
• 1 pound lean ground beef
• 1 , 24 ounce
• 1.5 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 , 14.5 ounce
• 1 , 15.25 ounce
• 1.5 cups shredded Cheddar cheese , divided
• 3 Choppeds green onions , for garnish

Instructions

1. 1 Cook and drain the elbow noodles according to the package directions; set aside.
2. 2 Brown the beef in a large skillet over medium heat. Drain excess grease. Stir in the Ragu® Sauce, chili powder, cumin, tomatoes and corn. Bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
3. 3 Stir in the cooked noodles and 1 cup of the cheese until melted and heated through. Sprinkle the rest of the cheese evenly over top, heat on low until melted. Serve immediately.

Nutrition per serving