|Beef frankfurters||1 Pound, cut into 1/2 inch pieces|
|Tomato sauce||1 Can (10 oz)|
|Vacuum packed corn||1 Can (10 oz) (With Red And Green Sweet Peppers)|
|Instant minced onion||1 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Marjoram leaves||1⁄2 Teaspoon, crumbled|
|Elbow macaroni||1 Cup (16 tbs)|
|Grated american cheese||1 Cup (16 tbs)|
Heat oil in a large skillet.
Add frankfurters; cook, stirring frequently, until brown, about 5 minutes.
Add tomato sauce, corn, onion, Worcestershire sauce, marjoram and salt; bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Meanwhile, cook macaroni as label directs; drain.
Serve sauce over macaroni; sprinkle with grated American cheese, if desired.