• 1/2 lb ground beef
• 2 garlic cloves, minced
• 1 cup frozen corn
• 14.5oz. can of diced tomatoes with juice
• 2 x 8 oz. cans tomato sauce
• 1 tbsp. chili powder
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried sage
• 2 tsp. salt
• 2 1/2 cups water
• 8 oz. gluten-free macaroni, uncooked

Directions:

1. In a large skillet, brown beef over medium heat; season with salt and pepper to taste. Drain excess grease.

2. Add garlic and cook, stirring constantly, for another minute. Then add corn, tomatoes, tomato sauce, chili powder, thyme, marjoram, sage, salt and water.

3. Stir in uncooked macaroni. Bring to a low boil. Reduce heat and cover, stirring occasionally. Cook for about 15 minutes until pasta is tender.