1 c. elbow macaroni
1 lb. ground beef
1/4 c. chopped onion
1 (15 1/2 oz.) can Mexican-style chili beans (undrained)
1 (10 oz.) can enchilada sauce
2 or 3 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese
3/4 c. corn chips, crushed

Prepare macaroni according to package directions. Drain and set aside. Cook ground beef and onions in a large skillet until meat is browned. Drain well. Stir in macaroni, chili beans and next 4 ingredients. Spoon into a greased 2-quart casserole.

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