Mexican Beef Casserole

• 2 c. elbow macaroni (uncooked)
• 1 lb. ground beef
• 1 medium onion
• 3/4 c. green pepper, chopped
• 1 clove garlic
• 1 can tomatoes
• 1 can whole kernel corn
• 1 can olives (may substitute mushrooms)
• 2 tsp. chili powder
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 c. crushed corn chips
• 1/2 c. Cheddar cheese, grated
• sour cream
• 1 small jar taco sauce

1. Prepare macaroni according to directions in package.
2. Boil and drain.
3. Brown meat.
4. Add onion, green pepper and garlic.
5. Cook until tender.
6. Drain excess fat.
7. Add macaroni, tomatoes with liquid, corn, olives, chili powder, oregano, salt, pepper and taco sauce.
8. Pour in 3-quart casserole.
9. Top with corn chips and cheese.
10. Bake at 325u0b0 for 25 minutes.
11. Serve with sour cream.

elbow macaroni, ground beef, onion, green pepper, clove garlic, tomatoes, whole kernel corn, olives, chili powder, oregano, salt, pepper, corn chips, cheddar cheese, sour cream, taco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918931 (may not work)