Ingredients:

1 lb lean ground beef
1 cup green pepper, chopped
1 cup onion, chopped
1 each garlic clove, chopped
12 oz San Giorgio® Elbow Macaroni
2 cups hot water
14 1/2 oz diced tomatoes, undrained
6 oz tomato paste
12 oz whole kernel corn
1/4 cup ripe olives, pitted and chopped
1 tsp salt
8 oz tomato sauce
1 tsp chili powder
1 tsp dried oregano leaves
1 tsp ground cumin, optional
  corn chips, slightly crushed
2 oz shredded Cheddar cheese

Cooking Directions:

1.  Preheat oven to 350º F.

2.  In large skillet brown meat; pour off fat. Add green pepper, onion and garlic; cook and stir until tender.

3.  Prepare pasta according to package directions; drain.

4.  Stir in cooked pasta, water, tomatoes, tomato paste, corn, olives and salt. Pour into 3-quart shallow baking dish (13 x 9-inch).

5.  In a small bowl stir together tomato sauce and seasonings; pour over pasta mixture.

6.  Bake 25 to 30 minutes or until hot; top with corn chips and cheese.

7.  Bake 5 minutes longer or until cheese melts.