Mexi-Mac Casserole

• 2 c. macaroni
• 15 oz. can no bean chili
• 1/4 c. tomato juice
• 1 (4 oz.) can diced green chilies
• 1/4 c. sliced green onion
• 1 1/2 c. shredded Cheddar cheese, divided
• 2 c. tortilla chips, divided
• 1/2 c. sour cream
• 1 medium tomato, chopped
• 1 Tbsp. chopped cilantro (optional)

1. Cook macaroni and drain.
2. In saucepan, heat the no bean chili, tomato juice, green chilies and green onions.
3. Combine macaroni and chili mixture and 1/2 cup of cheese.
4. Crush 1 cup tortilla chips and spread on bottom of 3-quart baking dish.
5. Spoon in macaroni mixture.
6. Top with remaining chips and cheese. Bake at 350u0b0 for 30 minutes.
7. Garnish top with sour cream, tomatoes and cilantro.
8. Makes 6 to 8 servings.

macaroni, bean chili, tomato juice, green chilies, green onion, cheddar cheese, tortilla chips, sour cream, tomato, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457820 (may not work)