8 Oz. Pasta, elbow, shell, rigatatoni
1Lb. Ground Chuck
1/2 Dieced Onion
1(10.25oz.) Can Condensed Tomato Soup
1(14.5oz.) Can Petite Diced Tomatoes, undrained
1(1.25oz.) Pack Taco Seasoning Mix
11/2 Cups Cheddar Jack Cheese, shredded
1 Cup Tortilla Chips, crushed
1/2 Cup Sour Cream
1/4 Cup Chopped Green Onion
Preheat oven to 350 degrees.Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease. Stir in the tomato soup, canned tomatoes and taco seasoning.
Drain pasta and stir into the beef mixture.
Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray. Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese.
Bake for 30-35 minutes, or until cheese is melted and very slightly browned.
Serve with sour cream and green onions if desired.
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