Indian Casserole by Angie Toler

1 can black beans, drained and rinsed

1 small bag of frozen sweet corn (or 1 can, drained)

1 large can tomatoes, crushed or diced with juice

1/3 cup ketchup

1 lb. ground beef

1 chopped onion

2 cups elbow macaroni, uncooked

1/2 lb. (8 oz) Velveeta Pasteurized prepared Cheese product, cut into 1/2-inch cubes

In a large pan, brown the hamburger and cook onion until translucent; drain. Cook the macaroni and drain. Add all the ingredients and macaroni to the ground beef/onion pan and gently stir to mix. Place in casserole dish and bake at preheated 350 degrees for 45 minutes. (If desired, about 15 minutes before the casserole is done sprinkle cheese on top to melt.)

Thaw overnight. Put in casserole dish and bake at 350 degrees for 45 minutes. (If you want, about 15 minutes before casserole is done sprinkle cheese on top to melt.)

Serves 5 to 7