Mexican Starburst Casserole

Mexican Starburst Casserole





1 lb ground beef



1/3 cup chopped green onion



2 tsp chili powder



1 cup water



1 can tomato soup



1 small can chopped green chilies



6 oz uncooked elbow macaroni



5 slices american cheese







Preheat oven to 350 degrees.







Cook beef and onion until no longer pink. Drain. Stir in chilies, chili powder, water, and tomato soup; bring to a boil. Reduce heat and simmer 10 minutes.







Cook macaroni in boiling water for just 4 minutes and drain.







In a 2-quart casserole dish pour 1/2 of the prepared meat mixture and top with the hot macaroni. Slice cheese into triangles and place 1/2 of the cheese on the macaroni. Pour remaining meat mixture on the cheese. Cover and bake for about 15 to 20 minutes. Place remaining cheese on the casserole in a star or sun shape and allow to melt.







Serve garnished with chopped onions, sour cream, salsa, lettuce or any of your favorite side items.