Skinny Southwestern Goulash
1 cup uncooked elbow macaroni (cook according to package)
1 lb lean ground beef
1/2 cup onion (I used green onions)
2 cans (14.5 oz) diced fire roasted tomatoes, undrained
1 cup frozen corn kernels
8 oz can tomato sauce
While cooking macaroni, brown the ground beef with the onions in a large skillet or pot over medium heat until meat is no longer pink.
Add tomatoes, corn, and tomato sauce. Bring to a boil and lower the heat. Simmer for 4-5 minutes.
Stir in drained macaroni.