Mexi Casserole

Ingredients.

(7 ounces) elbow macaroni
2 pounds ground beef
1 medium onion, chopped
1/4 cup chopped green pepper
1/4 cup thinly sliced celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes with green chilies
1 can (8 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups shredded cheddar cheese, divided


DIRECTIONS

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion, green pepper and celery until meat is no longer pink and vegetables are tender; drain. Stir in the soup, tomatoes, tomato sauce and chili powder until combined.
Drain the macaroni; stir into beef mixture. Add the corn and 1-1/2 cups of cheese.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

OK Folks This Meal Is Awesome.

Sorry The Photo Is A Little Dark.