Spanish Casserole

I posted this recipe last year, but I am making it for dinner tonight, so I thought I would share it again.  It is very flavorful, and is good for a crowd.  A perfect dish for the weekend.  Have a great weekend, everybody!

Ingredients:

7 oz. pkg, elbow macaroni, cooked and drained

2 cloves garlic, minced

4 C canned finely diced tomatoes

1 C tomato sauce

4 tsp. chili powder

¼ tsp. cumin

1# ground chuck

1 medium onion, chopped

½ bell pepper, chopped

1 C pitted black olives, drained

1 can whole kernel corn, drained

1 tsp. salt and ½ tsp. pepper

¼ tsp. oregano

¼ tsp. cayenne

Grated sharp cheddar

Fritos and sour cream

Instructions:

Cook meat; add peppers and onions; sauté.  Add tomatoes and tomato sauce.  Add spices; simmer for 30 minutes.  Add olives, corn and cook 10 minutes.  Add cooked macaroni.  Put in 3 quart casserole dish, top with cheese and Fritos.  Bake at 325* 25 minutes, or until bubbly.  Serve with sour cream and extra Fritos, if desired.