8 oz. shell macaroni
1 lb. ground beef
1 c. onion, chopped
2 garlic cloves, crushed
1 (4 oz.) can green chili peppers, chopped
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 1/2 tsp. cumin
1 tsp. salt
1 can cream of mushroom soup
1 (8 oz.) can tomato sauce
12 oz. Sharp Cheddar cheese, shredded
1 c. water
1 (16 oz.) can whole kernel corn, drained
1 (15 oz.) can red kidney beans, drained
1 c. pitted olives, sliced

In large saucepan, cook macaroni, drain. Preheat oven to 375 degrees. Grease a 4 quart casserole, set aside. In large skillet over medium heat cook beef, onion and garlic until meat is browned and onion is tender. Spoon off fat and discard. Stir in chili peppers, chili powder, Worcestershire sauce, cumin and salt. Cook 3 minutes, stirring frequently. Add mushroom soup, tomato sauce, 2 cups cheese and water, cook and stir until bubbly. Pour mixture into prepared casserole, add macaroni, beans, corn and olives, mix well. Sprinkle reserved cheese on top. Cover and bake for 30 minutes until hot and bubbly. Remove cover and bake 5 to 10 minutes longer until cheese is lightly browned. Make 6 to 8 servings.