Mexican Macaroni

What you need: (required)
A medium skillet with a lid that fits 
A stirring utensil 
1 lb. ground beef 
1 16 oz. can chili beans 
1 16 oz. can corn 
1 can tomato soup 
1 cup uncooked elbow macaroni  
1/2 cup diced onion
1 1/2 cups water – adjust as needed

What you need:  (optional) 
Chili powder
Garlic
Cumin
Salt
Pepper
Sugar
1 cup shredded Cheddar Cheese 

What you do: 
Brown the ground beef and drain the grease.  Now, you can really play gourmet chef because you can randomly throw in any of the optional ingredients (except the cheese), until you like the taste.  If you’re going to have an audience, feel free to over dramatize this event.  Then, add the onions and cook until they look clear.  Add the beans, corn, tomato soup, macaroni and water.  Crank up the heat and stir your creation until it’s boiling.  Then turn the heat to the lowest setting, cover it, and let it cook for about 15-20 minutes… (one or two commercial breaks) until the macaroni noodles are tender.  The macaroni will absorb the liquid, and you may need to make an executive chef decision to add more water so be prepared.  Once the noodles reach the ultimate consistency (which is completely your call…  you ARE the chef), sprinkle the cheese on top, and it’s ready to eat.  One skillet will feed you, plus a few friends, or you can keep the leftovers in the refrigerator and microwave next time you’re too lazy to play chef.

Hint:  If serving this dish to a date, it is not recommended to serve leftovers from the previous night’s date to a different girl.