Chunky Cheese Mexican Casserole

• 2 c. elbow macaroni, uncooked
• 1 lb. ground beef
• 1/2 pkg. taco seasoning (1/8 c.)
• 1 medium onion, chopped
• 1 c. sliced celery
• 1/2 c. chopped green pepper
• 1/2 c. sliced ripe olives
• 16 oz. can diced tomatoes, undrained
• 2 tsp. beef bouillon
• 1/2 tsp. seasoned salt
• 1 1/2 c. diced Muenster cheese
• 1 1/2 c. diced Colby or mild Cheddar cheese

1. Prepare macaroni according to package directions, drain. Crumble beef into skillet.
2. Add onion, celery and green pepper. Cook and stir until brown; drain.
3. Stir in olives, undrained tomatoes, beef bouillon and seasoned salt.
4. Blend well.
5. Combine macaroni, meat mixture and cheese chunks.
6. Pour into greased 3-quart casserole.
7. Cover; heat in 350u0b0 oven until cheese melts, approximately 20 to 25 minutes.
8. Refrigerate leftovers.

elbow macaroni, ground beef, taco seasoning, onion, celery, green pepper, olives, tomatoes, beef bouillon, salt, muenster cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359438 (may not work)