2 c. elbow macaroni, cooked & drained
1 lb. ground beef
3/4 c. green pepper, chopped
3/4 c. onion, chopped

Cook meat, pepper and onion until vegetables are tender and meat is browned; drain. Then add:

2 (16 oz.) cans tomatoes, cut up
1 (12 oz.) can corn or 1 1/2 c. frozen corn, thawed
1 (6 oz.) can tomato paste
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt

Combine all ingredients. Pour into lightly greased 9 x 13 inch pan. Bake at 350 degrees for 25 minutes. Top with Fritos and 1/2 cup shredded Cheddar cheese. Bake 5 minutes longer.