2 c. uncooked macaroni noodles
1 lb. lean ground beef
3/4 c. chopped onion
1 clove finely chopped garlic
2 c. hot water
1 (16 oz.) can undrained, cut up tomatoes
1 (6 oz.) can tomato paste
1 (12 oz.) can drained corn
1/4 c. sliced, ripe olives
1 (8 oz.) can tomato sauce
2 tsp. chili powder
1 tsp. oregano leaves
1 tsp. salt
1 c. crushed corn chips
1/2 c. shredded Cheddar cheese

Prepare macaroni according to directions. Drain. Preheat oven to 350 degrees. In large skillet, brown meat; pour off fat. Add onion and garlic; cook and stir until tender. Stir in cooked macaroni, water, tomatoes, tomato paste, corn and olives.

Pour into 3 quart shallow baking dish (13 x 9 inch). Stir together tomato sauce and seasonings, pour over macaroni mixture. Bake 25-30 minutes or until hot; top with corn chips and cheese. Bake 5 minutes longer or until cheese melts.