This is easy and quick.

1	tbl.	vegetable oil
1/3	cup	chopped green onion
1	lb	lean ground beef
1	can (4 oz.)	chopped green chilies, drained
1	can (10 3/4 oz)	condensed tomato soup
1	cup	water
2	tea.	chili powder
1 1/4	cups (6 oz.)	Skinner Elbows, uncooked
5	slices	American Cheese, halved diagonally, divided

• In large skillet, heat oil; add green onion and cook until tender, but not brown.
• Add ground beef and chilies; cook until meat is browned. Drain off fat. Stir in soup, water and chilipowder Heat to boiling; reduce heat and simmer 10 min.
• Meanwhile, heat oven to 350 degrees F. Cook elbows 4 min.; drain.
• In 2 qt. casserole layer 1/2 meat mixture; tope with hot elbows. Place 5 cheese triangles on top of elbows, with triangle tips pointing inward. (Pattern should create a star)
• Top with remaining meat mixture. Reserve remaining cheese for later use. Cover; bake 25 min. or until hot and bubbly. Remove cover; place reserved cheese on top as described above. Let stand min or until cheese melts.

  Makes 4 to 6 servings.