Mexican macaroni

Ingredients:

2 cups small macaroni (cooked and drained)
1 to 3 small cans chopped black olives
1 (11 ounce) can whole kernel sweet corn
1 medium-large yellow onion (chopped)
5 (10 ounce) cans enchilada sauce
3 pounds ground beef
2 teaspoons garlic powder
Salt and pepper to taste
1/2 to 1-pound block mild cheese, grated

Preparation:

Cook the ground beer and chopped onions till they are brown. When the beef is cooked to an extent, add sweet corn, black olives and enchilada sauce as per the measurement given above. Further, garlic powder, salt and pepper are added to this mixture and heated to a boil and then macaroni already cooked is transferred into this pot and simmered so that the contents get cooked uniformly. For taste, add cheese and melt it completely.

Take a dish and spread cheese at the bottom. Add one layer of this mixture and spread cheese on the top. Over the cheese, spread the remaining macaroni meat mixture and again top it with cheese. You can bake in an oven for an hour, about 350 degrees, and the pasta is ready for serving.

Serve the hot pasta with garlic bread and green vegetables.