Chunky Cheese Mexican Casserole - cooking recipe

Ingredients

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

Preparation

Prepare macaroni according to package directions, drain. Crumble beef into skillet.
Add onion, celery and green pepper. Cook and stir until brown; drain.
Stir in olives, undrained tomatoes, beef bouillon and seasoned salt.
Blend well.
Combine macaroni, meat mixture and cheese chunks.
Pour into greased 3-quart casserole.
Cover; heat in 350\u00b0 oven until cheese melts, approximately 20 to 25 minutes.
Refrigerate leftovers.