1 1/2 lbs. ground chuck
2 tbsp. salad oil
2 med. onions, chopped
1 (29 oz.) can tomatoes
1 (12 oz.) can whole kernel corn, undrained
1 c. elbow macaroni
1 tbsp. chili powder
2 1/2 tsp. garlic salt
1 (3 1/2 oz.) can ripe olives, quartered
1 (4 oz.) pkg. grated cheddar cheese

In a large skillet over medium heat in hot oil, cook chuck until browned. Add onions, tomatoes, corn and macaroni and cover, cook 30 minutes or until macaroni is tender, stirring occasionally. Stir in chili powder, garlic salt and olives; sprinkle with cheese and heat, covered, 5 minutes. Serve in skillet.