Mexi-Mac Skillet

This tasty one comes together in one skillet without having to precook the mac. Talk about a time saver!!
(serves 5)

1 lb. lean ground beef (90% lean)
1 large sweet* onion, chopped
1 can (14&1/2 oz.) fire-roasted* tomatoes, undrained
1 can (8 oz.) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1&1/4 t. chili powder
1 t. dried oregano
1/2 t. kosher* salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese (I would use 4 shredded Mexican cheese blend*)

In a nonstick skillet, cook beef and onion over med.-high heat 5-7 mins. or until beef is no longer pink, breaking into crumbles. Drain. Stir in next seven ingredients; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 15-20 mins. or until macaroni is tender. Sprinkle with cheese. Serve with warm small flour tortillas and soft butter for spreading*.

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MM