2 c. (8 oz.) shell macaroni
1 lb. ground beef
1 c. chopped onion
2 crushed garlic cloves
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 1/2 tsp. cumin
1 tsp. salt
1 (3 oz.) can chopped green chiles
1 can undiluted cream of mushroom soup
1 (15 oz.) can tomato sauce
3 c. shredded Cheddar cheese
1 c. water
1 can drained corn
1 can pinto or kidney beans
1 (2 1/4 oz.) can sliced olives

Cook and drain macaroni; set aside. Cook ground beef, onion and garlic until meat is browned and onion is tender; drain. Stir in chilies, chili powder, Worcestershire sauce, cumin and salt. Cook 2 minutes, stirring often.

Add soup, tomato sauce, 2 cups cheese and water. Cook until bubbly. Pour into a 4-quart greased casserole. Add macaroni, corn, beans and olives; mix. Sprinkle with reserved cheese. Cover and bake 30 to 35 minutes at 375 degrees. Serves 6 to 8.