In a skillet, cook 1 pound of beef and a chopped onion over medium-high heat.
Drain. Stir in diced tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
After that mixture has been brought to a boil, stir in macaroni. Reduce, cover and simmer for about 20 minutes. After, sprinkle with cheese (we used Mexican-blend cheese, which we had left over, and we sprinkled it over individual servings instead of into the skillet as the recipe calls for).
The recipe was pretty straightforward and easily prepared on a weekday night, which is nice. The Mexican cheese was a nice touch as well. The flavors weren't spectacular, but they mixed well and the dish was delicious.
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