1/2 lb. elbow macaroni

1 lb ground beef

1 small onion, finely diced

2 c. tomato juice

1 pkg McCormick's Taco Seasoning

1 can black beans, drained and rinsed

1 can sweet corn, drained

2 c. shredded mozzarella cheese

Prepare the macaroni according to the package instructions.

(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)

Saute the sirloin and onion in a skillet until the meat is brown and the onions become translucent.

Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.