1 cup elbow macaroni, uncooked
1 lb ground beef
1/4 cup chopped onion
1 - 15 1/2 oz can Mexican style chili beans, undrained
1 - 10 oz can enchilada sauce
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese (4 oz)
3/4 cup corn chips, crushed

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

Cook ground beef and onion in a large skillet, until meat is browned; drain well. Stir in macaroni, chili beans and next 4 ingredients. Spoon into a greased 2 QT casserole.

Bake at 350 for 25 minutes. Sprinkle with cheese and bake an additional 5 minutes. Sprinkle corn chips on top.

Stacy's Notes: I made it exactly by this recipe the first time, and Tim suggested I mix some cheese and a little bit of Fritos in the mixture. I do that now, and it does taste better! He's a better cook than I am, I think!