1 pound 93% lean ground beef
1 large onion — chopped
1 clove garlic — minced
10 3/4 ounces tomato soup, condensed
1 1/2 cups water
8 ounces elbow macaroni — uncooked
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
15 1/4 ounces corn, cream-style
1/2 cup lowfat cheddar cheese — shredded
Preheat oven to 350-degrees F. In a large skillet, cook ground beef, onion, and garlic over medium-high heat, stirring frequently, until beef is browned, about 5 minutes. Drain off excess fat.
Stir in tomato soup, water, macaroni, salt, pepper, and cayenne pepper. Bring to a boil, stirring frequently. Reduce heat to low, partially cover, and simmer until macaroni is barely tender, 6 to 8 minutes. Stir in cream-style corn. Pour into a lightly greased 1.5-quart casserole and cover tightly.
Bake 15 minutes. Remove cover and sprinkle cheddar cheese evenly over the top. Bake uncovered for 15 minutes more or until casserole is bubbling and cheese is melted.
Nutritional information per serving: 374 calories (19% from fat), protein 25.1 g, fat 7.9 g (poly 1.0 g, mono 3.2 g, sat 2.7 g), carb 49.2 g, fiber 2.3 g, chol 49 mg, iron 4.1 mg, sodium 949 mg, calcium 97 mg.