1 (7 oz.) pkg. elbow macaroni
1 (15 oz.) can no-bean chili
1/4 c. tomato juice
1 (4 oz.) can diced green chilies
1/4 c. sliced green onions
1 1/2 c. (6 oz.) shredded cheddar cheese, divided
2 c. tortilla chips, divided
1/2 c. sour cream
1 med. tomato, chopped
1 tbsp. chopped cilantro

Prepare elbow macaroni according to package directions; drain. In medium saucepan heat chili, tomato juice, green chilies, and green onions. Combine macaroni, chili mixture and 1/2 cup cheese. Crush 1 cup tortilla chips and spread on bottom of a 3-quart baking dish. Spoon in macaroni mixture. Top with remaining tortilla chips and cheese. Bake in a 350 degree oven for 30 minutes. Garnish top with sour cream, tomato and cilantro. Makes 6-8 servings.