Mexican Beef Casserole - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
In a large skillet, brown meat and pour off fat.
Add green pepper, onion and garlic.
Cook and stir until tender. Stir in cooked macaroni, water, tomatoes, tomato paste, corn and olives.
Pour into a 3-quart shallow baking dish (13 x 9-inch).
Stir together tomato sauce and seasonings.
Pour over macaroni mixture.
Bake 25 to 30 minutes or until hot.
Top with corn chips and cheese.
Bake 5 minutes longer or until cheese melts.
Makes 8 servings.