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Jan 13, 2010

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.