Ingredients

• 1 (8 ounce) package elbow macaroni
• 1 pound ground beef
• 1 1/2 teaspoons dried minced onion
• 1 garlic clove, pressed
• 2 (10.75 ounce) cans tomato soup
• 1 (15 ounce) can corn, drained
• 1 pinch Italian seasoning, or to taste
• 1 pinch seasoned salt, or to taste
• 3 slices fat-free American cheese

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Instructions

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
2. Heat a large skillet over medium-high heat. Cook and stir ground beef and minced onion in the hot skillet until almost browned and crumbly, 5 to 7 minutes. Add garlic to ground beef mixture and cook until beef is browned, 2 to 3 more minutes; drain and discard excess grease.
3. Stir macaroni, tomato soup, corn, Italian seasoning, and seasoned salt into ground beef mixture; top with American cheese slices. Cover skillet until cheese is melted, 2 to 3 minutes; stir well.