Easy Mexican Goulash

Ingredients

• 1 pound lean ground beef
• 1 small onion, chopped fine
• 1/4 cup finely chopped green bell pepper
• 1 tablespoon Worcestershire sauce
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (9 ounce) package frozen corn
• 1/2 cup medium salsa
• 2 tablespoons taco seasoning mix
• 1 (8 ounce) package elbow macaroni

Directions

Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.