Chili Mac'N Cheddar

• 7 ounces pasta, elbow macaroni
• 2 cans chili, canned with beans, 15 ounces each
• 16 ounces tomatoes whole, undrained, chopped
• 4 ounces green chili peppers drained
• 1 cup cheddar cheese shredded
• 1 x sour cream
• 1 x corn chips

1. Prepare Elbow Macaroni according to package directions; drain.
2. In large skillet, combine chili, tomatoes with juice and green chilies; mix well.
3. Simmer 10 minutes.
4. Stir in cooked macaroni; sprinkle cheese over top.
5. Cover; simmer until cheese melts, about 5 minutes.
6. Serve with sour cream and corn chips.
7. Refrigerate leftovers.

pasta, chili, tomatoes, green chili peppers, cheddar cheese, sour cream, corn chips

Taken from recipeland.com/recipe/v/chili-macn-cheddar-44800 (may not work)