Ingredients
1 pound ground beef1 can (28 ounces) stewed tomatoes1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2 cups fresh or frozen corn1 medium green pepper, chopped1 medium onion, chopped1 tablespoon Worcestershire sauce3 cups cooked elbow macaroni
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, corn, green pepper, onion and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in macaroni and heat through.
