1 lb lean ground beef
3/4 cup onion, chopped
3 1/2 cups water
10 oz frozen corn, thawed
4 oz sliced ripe olives, drained
6 oz tomato paste
4 Tbsps diced pimientos
3 tsps chili powder
1/2 tsp salt
6 oz Creamette® Mafalda
1/2 cup shredded Cheddar cheese

Cooking Directions:

1.  In large skillet, brown meat and onion.

2.  Stir in water, corn, olives, tomato paste, pimientos, chili powder and salt.

3.  Heat to boiling; add pasta.

4.  Continue boiling, uncovered, stirring occasionally, 10 minutes or until pasta is tender.

5.  Sprinkle with cheese before serving.