INGREDIENTS
1 tbsp
vegetable oil
1
onion, chopped fine
1
green pepper, seeded and cut in ½ inch pieces
3
minced garlic cloves
2 tbsp
chile powder
1/8 tsp
cayenne pepper
1 lb
90 percent lean ground beef
2 cups
water
1 15 ounce can
tomato sauce
8 oz
whole wheat elbow macaroni (2 cups)
1 cup
fresh or frozen corn
1
chopped green chiles
8 oz
shredded Mexican cheese (I use the 2 percent version)
Salt and Pepper
2 tbsp
chopped fresh cilantro