1 box macaroni & cheese dinner (Kraft)
1 1/2 lb. lean ground beef, browned
1/2 onion, minced or chopped fine
4-5 dashes Tabasco sauce, to taste
1 (6 oz.) can black olives, drained (Pearls)
2 (4 oz. ea.) cans diced green chiles, drained (Ortega)
6 tbsp. butter, cubed
3/4 cup dairy sour cream
2 cups shredded Colby Jack cheese

Prepare pasta according to package directions. Meanwhile, brown beef with onions, drain. Add Tabasco sauce to taste.

When pasta is al denté, drain, then add butter and dairy sour cream. Stir well until butter is melted. Add meat, olives and chiles, stir well. Sprinkle contents of cheese packet over all and mix together.

Place in casserole dish, top with shredded cheese and bake at 350°F for half an hour or until cheese is melted.

VARIATIONS:

"Stroganoff" Style: Do not use Tabasco sauce. Replace half onion with whole onion, chopped. Replace olives and chiles with 1 large can sliced mushrooms. Add an extra "blob" of dairy sour cream so it's "soupier". Replace Colby Jack with shredded Monterey Jack cheese.

"Mexican" Style: While browning meat and onions, top with an envelope of taco seasoning mix. Do not use Tabasco sauce (unless you can take the heat). Replace 1 can of diced Ortega chiles with one same sized can diced jalapeno chiles. Add extra dairy sour cream or beef broth (the taco seasoning mix make it drier). Replace Colby Jack with shredded jalapeno jack cheese.

Submitted by: DCW