1 Package (8 ounces) medium egg noodles
1 1/2 pounds ground beef
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1/2 cup water
1 can (11 ounces) mexiccorn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded chedder cheese
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce and water. Cover and cook for 8 minutes. Drain the noodles; add beef mixture. Add corn, salt and pepper. Sprinkle with cheese; cover and cook until heated through and the cheese is melted.
Yield: 8-10 servings
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