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
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano leaves
1 lg. tomato, chopped
1 c. shredded cheddar cheese (4 oz.)

Cook ground beef and onion in 10" skillet. 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 until cheese is melted. 6 servings.