1 tbsp. vegetable oil
1/3 c. chopped green onion
1 lb. lean ground beef
1 can (4 oz.) chopped green chillies, drained
1 can (10 3/4 oz.) condensed tomato soup
1 c. water
2 tsp. chili powder
1 1/2 c. (elbow) macaroni, 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 chillies; cook until meat is browned. Drain off fat. Stir in soup, water and chili powder. Heat to boiling; reduce heat and simmer 10 minutes.

Heat oven to 375 degrees. Cook elbow macaroni according to package directions; drain.

In 2 quart casserole layer 1/2 meat mixture; top with macaroni. Place 5 cheese triangles on top of macaroni, with triangle tips pointed inward. (Pattern should create a star.) Top with remaining meat mixture. Cover; bake 25 minutes or until hot. Remove cover; place reserved cheese on top as described above. 4 to 6 servings.