Mexican Macaroni Recipe
Mexican Macaroni
From the kitchen of Janet in Georgia
2 cups small macaroni (cooked & drained)
1 (11 oz) can Green Giant Niblets whole kernel sweet corn
1 to 3 small cans chopped black olives
1 medium-large yellow onion (chopped)
3 lb ground beef
5 (10 oz) cans enchilada sauce
2 tsps garlic powder
1/2 to 1-pound block mild Cheddar cheese, grated
Salt & pepper to taste
Preheat oven to 400 deg F
In a large pot boil water for macaroni
In another large pot brown hamburger & chopped onion
Drain meat mixture & return to same pot
Add corn, olives, enchilada sauce, garlic powder & salt & pepper to taste
Allow mixture to come to a boil then turn down & let simmer
Stirring occasionally
When water boils add macaroni & 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 deg F for 1 hour
Serve with garlic bread & green salad
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