MEXICAN CASSEROLE

1 cup elbow macaroni, uncooked

1 pound ground beef

¼ cup chopped onion

1 (15 ½ oz) can Mexican-style chili beans, undrained

1 (10 oz) can enchilada sauce

2 to 3 tsp chili powder

½ tsp salt

¼ tsp pepper

1 cup (4 oz) shredded Cheddar cheese

¾ cup corn chips, crushed

Cook macaroni according to package directions, omitting salt.  Drain macaroni and set aside.

Crumble beef into a 2-quart casserole; add onion.  Cover tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.  Microwave at High 5 to 7 minutes or until done.  Drain well.  Stir in macaroni, beans and next 4 ingredients.  Microwave at Medium-High (70% power) 9 to 11 minutes, giving dish a quarter-turn after 5 minutes.  Sprinkle with cheese and microwave at High for 1 minute.  Sprinkle chips on top.