3 cups uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
salt and pepper to taste
Cook macaroni according to package directions.Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and corn. Drain macaroni; stir into beef mixture. Cook, uncovered for 12-15 minutes or until heated through; season with salt and pepper.
**Thoughts~I sometimes add some butter to this while I am cooking. I just love the buttery flavor.**