Country Goulash
1 lb. ground beef
1 can (28 oz.) stewed tomatoes
1 can (10 3/4 oz.) cream of mushroom soup
2 cups fresh or frozen corn
1 medium green pepper, chopped
1 medium onion, chopped
1 tbsp. Worcestershire sauce
3 cups cooked elbow macaroni
1 1/2 cups shredded cheddar cheese
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 elbow macaroni and cheese and heat through.