Ingredients

The following ingredients have 6 Servings
  • 1 lb elbow macaroni
  • 1 TBS extra virgin olive oil
  • 1 lb lean ground beef
  • 1 medium yellow/white onion, (chopped)
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 can cream of mushroom soup
  • 15 ounces tomato sauce ((1 can))
  • 1 TBS yellow mustard
  • 1 TBS Worcestershire sauce
  • 1 cup frozen or canned corn
  • 1/2 cup shredded cheddar cheese
  • 3/4 cup shredded colby jack cheese, (for topping)

Instruction

  • Start by cooking the elbow macaroni. Add the macaroni to boiling water and cook for 9 minutes. We want the macaroni slightly undercooked because it will cook more once mixed in the skillet. Drain and set macaroni aside.
  • Add olive oil to a medium high sided skillet or pot over medium heat. Add ground beef and onions, then sauté for 5 minutes. Add chili powder and paprika, and stir to combine, sauté  2-3 more minutes.
  • Add cream of mushroom soup, tomato sauce, mustard, and Worcestershire sauce, mix to combine. Add cooked macaroni and then stir to coat the macaroni.
  • Add frozen corn and 1/2 cup cheddar cheese and mix to combine. Sprinkle 3/4 cup of Colby jack cheese over the top of the hamburger casserole. Turn heat to low, then cover the skillet and cook for 5 minutes.
  • Remove from heat, uncover, and serve immediately!