BEEFY TACO MAC BAKE

BEEFY TACO MAC BAKE 1 lb very lean ground beef 1 can (10.75 oz) tomato soup 1 can (15 oz) diced tomatoes* 1 can (4 oz) diced jalapenos (optional) ½ cup chopped onion 2 cloves garlic, minced ½ cup Mexican blend shredded cheese 1 pkg (1.25 oz) taco seasoning (or 2 tbs) 2 tsp Adobo seasoning (Goya makes this) 8 oz (uncooked) rotini/rotelle pasta Topping: 2-3 cups broken tortilla chips** 2 cups Mexican blend shredded cheese*** ½ cup sliced black olives 3 green onions, chopped *For added heat a can of Rotelle tomatoes may be substituted. **I made my own tortilla chips from 6-inch flour tortillas. Brush one side of each tortilla with olive oil. Repeat for how may chips you want to make. I used 4 tortillas. Stack tortillas oil side up and slice into eighths. Place on lightly oiled baking sheet and bake at 350 degrees F for about 10 minutes. ***A combination of sharp cheddar and Monterrey jack may be substituted for the Mexican blend--1/2 cheddar, ½ jack. All cheddar or all jack is another alternative. Choice is yours! Cook pasta per package directions. Drain and set aside. Preheat oven to 350 degrees F. Lightly spray either and 11 x 7 or 13 x 9-inch baking pan. Brown ground beef, onion and garlic in a large heavy skillet; drain fat. Add the diced tomatoes, tomato soup, taco seasoning, Adobo seasoning, the ½ cup of cheese and the pasta. Stir to combine. Place mixture in the prepared baking pan. Top with broken tortilla chips. Top tortilla chips with the 2 cups of cheese. Bake at 350 degrees F for 25-30 minutes. Remove from oven and top with sliced olives and chopped green onion. Serves 4-6 depending on appetite.