Southwestern Goulash

1 lb elbow macaroni
1 lb lean ground beef
1 med onion, chopped
1 28 oz can diced tomatoes, undrained
12 oz pkg frozen corn
1 8 oz can tomato sauce
1 4 oz can green chiles
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp salt
2 tsp cilantro

Cook macaroni according to package directions.  Meanwhile, in a separate skillet over medium heat cook beef and onion until meat is no longer pink.  Stir in the tomatoes, corn, tomato sauce, chiles, cumin, pepper, and salt.  Bring to a boil.  Reduce heat; simmer, uncovered, 3-5 minutes to allow flavors to blend.

Drain macaroni; pour meat mixture into macaroni pan making sure to get all the sauce off the bottom and sides; add macaroni back into meat mixture.  Stir in cilantro and heat through.