1 Tbsp vegetable oil
1/3 cup chopped green onion
1 lb lean ground beef
1 can (4 oz.) diced green chilies, drained
1 can (10 3/4 oz.) condensed tomato soup
1 cup water
2 tsps chili powder
6 oz Skinner® Elbows
5 slices pasteurized American cheese

Cooking Directions:

1.  In large skillet, heat oil; add green onion and cook until tender, but not brown.

2.  Add ground beef and chilies; cook until meat is browned. Drain off fat.

3.  Stir in soup, water and chili powder. Heat to boiling; reduce heat and simmer 10 minutes.

4.  Meanwhile, heat oven to 350º F.  Prepare pasta according to package directions; drain.

5.  In 2-quart casserole layer 1/2 meat mixture; top with hot pasta.

6.  Slice cheese slices diagonally, reserving half of the slices.  Place 5 triangles on top of pasta, with triangle tips pointing inward. (Pattern should create a star.) Top with remaining meat mixture.

7.  Cover; bake 25 minutes or until hot and bubbly. Remove cover, place reserved 5 triangles of cheese on top as described above. 

8.  Let stand for 5 minutes or until cheese melts.