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MEXICAN PASTA CASSEROLE 
1 med. onion, chopped and browned
1 lb. ground lean beef, browned and drained
12 oz. tri-colored pasta, cooked 6 minutes and drained
1 med. can tomato sauce
1 sm. can corn
1 c. tomato sauce with bits or 8 oz. mild salsa
1 can green chilies, drained and chopped (optional)
1 sm. can chopped black olives (optional)
4 oz. Velveeta Mexican cheese, cubed

Stir together all ingredients. Divide mixture into two 2-quart casseroles. Add to the top of each casserole, 4 oz. grated Cheddar cheese. Bake at 350 degrees for 30 minutes, serve hot. Casseroles may be frozen. Each casserole serves 4.
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