2 cups uncooked elbow macaroni
1 pound sausage
1 pound ground beef
1 medium onion
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 cup stuffed Manzanilla olives
1 (10-ounce) can sliced mushrooms, drained
1 (15-ounce) can tomato sauce
1 (10-ounce) can condensed tomato soup
8 ounces grated cheddar cheese
8 ounces grated Mexican four cheese blend

Preheat oven to 350 degrees.
Cook pasta according to package directions and drain. In a large skillet, brown sausage and beef and drain excess fat.
Dice onion, peppers and olives. Stir with meat, mushrooms, tomato sauce and soup. In a separate bowl, combine cheeses.
In a 9-by-13-inch baking dish, layer pasta, meat mixture, and cheese. Bake for 35 minutes or until slightly brown.