1/2 lb. elbow macaroni, uncooked
1 lb. ground beef
1 sm. green bell pepper, chopped
1 med. onion, chopped
1 clove garlic, minced
1 (16 oz.) can whole tomatoes, cut up and drained
1 (8 oz.) jar Pace picante sauce
1 c. frozen kernel corn, thawed and drained
1/2 c. sliced pitted ripe olives
1/2 tsp. salt
1 c. shredded American cheese

Prepare macaroni according to package directions, drain. In large skillet, combine ground beef, bell pepper, onion, and garlic. Cook until beef is browned and vegetables are tender; drain. Stir in tomatoes, sauce, corn, olives, and salt. Add macaroni and mix well. Heat thoroughly. Stir in cheese. Garnish with corn chips, sour cream, and/or green onions, if desired. Serves 4 to 6.