Skillet Chili Mac with Corn and Green Chiles

When I was hunting for a beef recipe for our weekly menu I found this one on My Kitchen Cafe and Melanie sold me on it. She does a great job of describing her recipes, something I definitely could use improvement on. It didn't take long to make and it's always nice when you don't have to pre-cook the noodles for a dish (one less pot to clean later). Ella was especially in love with this and even asked for seconds!

Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces elbow macaroni (I used gluten free penne)
1 cup frozen corn (I only put 1/4 c in)
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese

Directions:
Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.