Preheat oven to 375F.

Cook macaroni according to package directions and drain.

While pasta is cooking, brown ground beef, onion, garlic, salt and black pepper in a skillet; drain fat.

Stir in the frozen corn, no-bean chili, rinsed and drained kidney beans, and the undrained can of tomatoes and green chillies.

Heat through, then stir in the jar of nacho cheese sauce until it is incorporated.

Stir in the cooked noodles.

Place chili mac into a lasagna or oblong baking pan sprayed with nonstick cooking spray.

Sprinkle the top with the shredded cheddar.

Bake 25 minutes or until casserole is hot and cheese is melted.