Mexi-Mac Casserole
1 ( 7 oz. pkg.) elbow macaroni ( 2 cups uncooked )
1 (15oz. can Hormel Chili No Beans
1/4 cup tomato juice
1 (4 oz.) can diced green chilies
1/4 cup sliced green onions
1 1/2 cups shredded chedder cheese, divided
2 cups tortilla chips, divided
1/2 cup sour cream
1 medium tomato, chopped
1 tablespoon chopped cilantro
Prepare macaroni according to package directions; drain. In medium saucepan heat chili, tomato juice, green chilies and green onions. Combine macaroni, chili mixture and 1/2 cup cheese. Crush 1 cup tortilla chips and spread on bottom of a 3 quart baking dish. Spoon in macaroni mixture. Top with remaining tortilla chips and cheese. Heat oven to 350 degrees. Bake 30 minutes. Garnish top with sour cream, tomato and cilantro. Serves 6 to 8
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