3 c. shell macaroni
1 lb. ground beef
1 c. chopped onion
2 cloves garlic
1 can chopped green chilies
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 1/2 tsp. cumin
1 tsp. salt (or omit)
1 can cream of mushroom soup
1 can tomato sauce
3 c. shredded cheese
1 can whole kernel corn, drained and used to measure 1 c. water
1 can red kidney beans, drained
1 c. sliced olives

Cook macaroni as package directs; drain. Grease 4 quart casserole and set aside.

In large skillet over medium heat cook beef, onion and garlic until meat is browned and onion tender. Spoon off fat and discard. Stir in chilies, chili powder, cumin, Worcestershire sauce and salt; cook 3 minutes. Add soup, tomato sauce, 2 cups cheese and water; cook and stir until bubbly.

Pour mixture into prepared casserole. Add macaroni, corn, beans, olives and mix well. Sprinkle with remaining cheese on top. Cover and bake at 375 degrees. Remove cover; bake 5 minutes more. Makes 6 to 8 servings.