Recipe ingredients
- 2 cups small macaroni, cooked and drained
- 1 (11 ounce) can Green Giant Niblets whole kernel sweet corn
- 1 to 3 small cans chopped black olives
- 1 medium-large yellow onion, chopped
- 3 pounds ground beef
- 5 (10 ounce) cans enchilada sauce
- 2 teaspoons garlic powder
- 1/2 to 1-pound block mild Cheddar cheese, grated
- Salt and pepper to taste
Recipe method
- Preheat oven to 400 degrees F.
- In a large pot boil water for macaroni.
- In another large pot brown hamburger and chopped onion.
- Drain meat mixture and return to same pot.
- Add corn, olives, enchilada sauce, garlic powder and salt and pepper to taste.
- Allow mixture to come to a boil then turn down and let simmer, stirring occasionally.
- When water boils add macaroni and let cook till tender. Drain.
- At this point add about 1/2 cup grated cheese to mixture. Stir till completely melted.
- Add macaroni to meat mixture.
- Scoop half macaroni/meat mixture into large baking dish. Spread a thin layer of cheese over this.
- Scoop remainder of macaroni/meat mixture over this. Top with remaining cheese.
- Bake at 400 degrees F for 1 hour.
- Serve with garlic bread and green salad.
Other pasta recipes:
Mexican macaroni recipe
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