Baked Mexican Chili Pasta

Baked Mexican Chili Pasta

2 cans (15 1/2 ounces each) BUSH’S Chili Magic Chili Starter
1 pound ground beef
1 onion, chopped
1 can (14 1/2 ounces) diced tomatoes
1/2 pound elbow macaroni
1 can (4 1/2 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided

Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick
cooking spray. In a large skillet, brown the ground beef with the
onion over medium heat; drain if necessary. Add the Chili Magic and
diced tomatoes; cover and cook for 10 minutes, stirring occasionally.
Meanwhile, cook the macaroni according to the package directions;
drain. In a large bowl, combine the chili, macaroni, green chilies,
and three cups cheese; mix well and spoon into the baking dish. Top
with the remaining 1 cup cheese then bake for 12 to 15 minutes, or
until heated through and the cheese melted