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Ingredients

1 pound ground beef ½ onion, chopped 1 (12 ounce) package elbow macaroni ½ pound processed cheese (such as Velveeta®), diced 1 ½ cups salsa 1 (15 ounce) can pinto beans, drained and rinsed 1 (14 ounce) can whole kernel corn, drained

Nutrition Info

588 calories carbohydrate: 70.6 g cholesterol: 76.2 mg fat: 20.4 g fiber: 6.7 g protein: 32.3 g saturatedFat: 9.5 g servingSize: - sodium: 1258.3 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

Cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Drain the excess grease.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Add the macaroni to the the beef and onion and place over medium-low heat, stir in the processed cheese until melted, about 3 minutes. Add the salsa, pinto beans, and corn to the mixture, stir and heat until the mixture bubbles slightly, another 5 minutes.

6 servings

A quick mid-week dinner.