In a heavy Dutch oven or large skillet, heat the oil over medium to high heat.

Add the ground beef and begin to break it up. Add the garlic and onion and cook until the beef is browned.

Drain off the excess fat if necessary.

Stir in the chicken broth, tomatoes, rinsed kidney beans, Mexicorn.

Add the chili powder, cumin and season with salt and pepper.

Allow the casserole to a simmer for about 30 minutes and then add the dry pasta.

Bring to a boil; cover and reduce heat and simmer until the pasta is cooked through. Depending on the shape of pasta you’re using, this could take 12 to 15 minutes.

Remove from heat and top with cheddar cheese.

Put the lid back on for the cheese to melt or I put it under the broiler for a few minutes; which I highly recommend.