3 cups (8 ounces) shell macaroni
1 pound ground beef
1 cup chopped onion (1 medium onion)
2 garlic cloves, crushed
1 can (4 ounces) green chilies, chopped
1 tbsp chili powder
1 tbsp Worchestershire sauce
1 and 1/2 tsp cumin
1 can (10 and 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) tomato sauce
3 cups (12 ounces) shredded sharp Cheddar cheese
1 cup water
1 can (16 ounces) whole kernel corn, drained
1 can (15 ounces) red kidney beans, drained
1 cup sliced pitted olives
In large saucepot cook macaroni according to package directions; drain. Preheat oven to 375 degrees. grease 4-quart casserole; set aside. In large skillet over medium heat cook ground beef, onion and garlic until meat is browned and onion is tender. Spoon off fat; discard. Stir in chilies, chili powder, Worcestershire, cumin and salt. Cook 3 minutes, stirring frequently. Add mushroom soup, tomato sauce, 2 cups cheese and water; cook and stir until bubbly. Pour mixture into prepared casserole; add macaroni, corn, beans and olives and mix well. Sprinkle reserved cheese on top. Cover and bake for 30 to 35 mniutes until hot and bubbly. Remove cover; bake 5 to 10 minutes longer until cheese is lightly browned. Makes 6 to 8 servings.