Mexican Macaroni Recipe
2 cups of cooked & drained small macaroni
5 (10 oz.) cans of enchilada sauce
1 med.-large chopped yellow onion
3 lbs. of ground beef
1 (11 oz.) can of Green Giant Niblets whole kernel sweet corn
1/2 -1-lb. of block grated mild Cheddar cheese
1 – 3 small cans of black olives, chopped
2 tsps. of powdered garlic
Pepper & salt for taste
Oven should be preheated to around 400′ F. Boil some water inside a big pot for the macaroni. Next, in another big pot, cook and brown the onions and hamburger then drain off the drippings then return it to the same big pot.
Place powdered garlic, pepper, salt, enchilada sauce, olives and corn to the pot where the hamburger was cooked & allow this mixture boil and reduce the heat and cook it simmering while occasionally stirring it.
In the pot meant for the macaroni, add in the pasta and cook until al dente then drain it well. Add half a cup of the grated Cheddar to the cooked macaroni then stir it until the cheese melts.
Now, add the macaroni into the meaty mixture & make sure to mix them well. Place half of the meat/macaroni mix inside a baking dish then spread a layer of grated Cheddar thinly.
Next, add the other half of the meat/macaroni mix on the top and finish with a topping of the remaining Cheddar.
Bake in the oven for about 1 hr. at around 400′ F and serve this dish with some garlic bread & salad greens.