1 lb. ground beef
1 med. onion, chopped (1/2 c.)
1 (8 oz.) can whole kernel corn, undrained
1 (8 oz.) can tomato sauce
1/4 c. sliced, pitted ripe olives
2 c. uncooked macaroni (4 oz.)
2 c. water
1 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 lg. tomato, chopped
1 c. shredded Cheddar cheese (4 oz.)

Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients, except tomato and cheese. Heat to boiling; reduce heat. Simmer, uncovered, about 20 minutes, stirring occasionally until noodles are tender. Stir in tomato; sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is melted.