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Ingredients

• If you can’t find shredded mexican cheese blend, substitute 1 cup each shredded monterey jack cheese and shredded cheddar cheese. To make the dish spicier, add 1/2 teaspoon red pepper flakes along with the chili powder. You can substitute small shells (about 2 1/2 cups) for the macaroni.
• INGREDIENTS
• 1 tablespoon vegetable oil
• 1 medium onion , minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• salt
• 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
• 1 tablespoon brown sugar
• 1 pound 90-percent lean ground beef
• 2 cups water
• 1 (15-ounce) can tomato sauce
• 8 ounces (about 2 cups) elbow macaroni (see note)
• 1 (8-ounce) package shredded mexican cheese blend (2 cups) (see note)
• 1 cup frozen corn
• 1 (4.5-ounce) can chopped green chiles , drained
• 2 tablespoons minced fresh cilantro leaves
• ground black pepper

Description

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