Mexican Beef Casserole

• 2 c. uncooked elbow macaroni, cooked and drained
• 1 lb. lean ground beef
• 3/4 c. chopped green pepper
• 3/4 c. chopped onion
• 1 clove garlic, finely chopped
• 2 c. hot water
• 1 (16 oz.) can tomatoes, cut up and drained
• 1 (6 oz.) tomato paste
• 1 (12 oz.) whole kernel corn, drained
• 1/4 c. pitted ripe olives, sliced
• 1 (8 oz.) can tomato sauce
• 2 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. salt
• 1/8 tsp. ground cumin
• 1/2 c. (2 oz.) shredded Cheddar cheese
• corn chips

1. Preheat oven to 350u0b0.
2. In a large skillet, brown meat and pour off fat.
3. Add green pepper, onion and garlic.
4. Cook and stir until tender. Stir in cooked macaroni, water, tomatoes, tomato paste, corn and olives.
5. Pour into a 3-quart shallow baking dish (13 x 9-inch).
6. Stir together tomato sauce and seasonings.
7. Pour over macaroni mixture.
8. Bake 25 to 30 minutes or until hot.
9. Top with corn chips and cheese.
10. Bake 5 minutes longer or until cheese melts.
11. Makes 8 servings.

elbow macaroni, lean ground beef, green pepper, onion, clove garlic, water, tomatoes, tomato paste, whole kernel corn, pitted ripe olives, tomato sauce, chili powder, oregano, salt, ground cumin, cheddar cheese, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571918 (may not work)