1 lb. lean ground beef
1 c. onion, chopped
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato juice
2 tbsp. chili powder
1 tbsp. paprika
1 tbsp. masa flour
2 tsp. salt
1/2 tsp. comino
1/2 tsp. oregano
1/2 tsp. cayenne (optional)
1 clove garlic, diced or pressed

Brown ground beef and onions, drain very well. Add all other ingredients, stir and simmer for one hour or until reduced to a thick sauce. While sauce is cooking prepare the pasta as shown below:

Bring 2 quarts of water to a boil, add pasta and stir briefly. Boil for 6 minutes or until pasta is tender. Drain and cover with cold water and 1 teaspoon cooking oil, stirring briefly to distribute oil and prevent pasta from sticking. Set aside until sauce is ready. 4 oz. green chilies, chopped 4 oz. whole green chilies

Place one layer of pasta in an 8 x 13 inch glass dish, or similar casserole dish. Top pasta with layer of meat sauce, then layer of grated cheese, then layer of chopped green chilies. Repeat layering, but leave out layer of green chilies, ending with the grated cheese. Bake casserole for 30 minutes at 350 degrees, or until cheese is melted and dish is bubbling. Take several whole green chilies and cut them with a "Texas" shaped cookie cutter. Place green chilies on top of casserole in shape of Texas.