• 1 package (7-1/4 ounces) macaroni and cheese dinner mix
• 1 pound ground beef (I used 93% lean)
• 3 tablespoons chopped onion (I used more)
• 2 tablespoons chopped green pepper (I used more)
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 2 tablespoons water
• 2 tablespoons ketchup
• 2 teaspoons prepared mustard
• 1 teaspoon seasoned salt
• 1 teaspoon chili powder (I used 1/2 tsp)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 cup frozen corn, thawed
• 1 cup (4 ounces) shredded cheddar cheese (I used reduced-fat)
• 1/4 cup butter, cubed (I omitted)
• 1/4 cup 2% milk (I used skim)

Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.

Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.

Drain macaroni; add to the beef mixture. Stir in the corn, cheese, contents of reserved cheese packet, butter and milk. Cook over medium heat until heated through. Yield: 6 servings.

Nutrition Facts: 1 cup equals 480 calories, 24 g fat (13 g saturated fat), 92 mg cholesterol, 1,253 mg sodium, 39 g carbohydrate, 2 g fiber, 25 g protein.