3 c. (8 oz.) shell macaroni
1 lb. ground beef
1 c. chopped onion
2 garlic cloves, crushed
1 can (4 oz.) green chilies, chopped
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 1/2 tsp. cumin
1 tsp. salt
1 can (10 3/4 oz.) cream of mushroom soup
1 can (8 oz.) tomato sauce
3 c. (12 oz.) shredded sharp Cheddar cheese
1 c. water
1 can (16 oz.) whole kernel corn, drained
1 can (15 oz.) red kidney beans, drained
1 c. sliced pitted olives

In large pan cook macaroni; drain. Grease 4 quart casserole. Cook beef, onion and garlic until meat is browned; drain fat. Stir in chilies, chili powder, Worcestershire, cumin and salt. Cook 3 minutes. Add mushroom soup, tomato sauce, 2 cups cheese and water; cook and stir until bubbly. Pour into casserole. Add macaroni, corn, beans and olives. Sprinkle reserved cheese on top. Cover and bake 35 minutes in 375 degree oven. Remove cover; bake 10 minutes longer.