Mexican Casserole

• 1 c. elbow macaroni, uncooked
• 1 lb. ground beef
• 1/4 c. chopped onion
• 1 (15 1/2 oz.) can Mexican style chili beans, undrained
• 1 (10 oz.) can enchilada sauce
• 2 to 3 Tbsp. chili powder
• 1 c. (4 oz.) shredded Cheddar cheese, crushed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. corn chips

1. Cook macaroni according to package directions, omitting salt. Drain macaroni and set aside.
2. Cook beef and onion in a large skillet until meat is brown, stirring to crumble meat.
3. Drain well.
4. Stir in macaroni, chili beans, enchilada sauce and spices. Spoon into a greased 2-quart casserole.
5. Bake at 350u0b0 for 25 minutes.
6. Sprinkle with cheese.
7. Bake 5 minutes longer.
8. Sprinkle corn chips on top.

elbow macaroni, ground beef, onion, chili beans, enchilada sauce, chili powder, cheddar cheese, salt, pepper, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638998 (may not work)