2 c. uncooked elbow macaroni
1 (15 oz.) can No Beans chili
1/4 c. tomato juice
1 (4 oz.) can diced green chilies
1/4 c. green onions, sliced
1 1/2 c. shredded Cheddar cheese, divided
2 c. tortilla chips, divided
1/2 c. sour cream
1 med. tomato, chopped
2 tbsp. chopped cilantro

Cook macaroni according to package and drain. In medium saucepan, heat chili, tomato juice, chilies and onions. Combine macaroni, chili mixture and 1/2 cup cheese. Crush 1 cup chips and spread on bottom of 3 quart baking dish. Spoon in macaroni mixture. Top with remaining chips and cheese. Heat oven to 350 degrees. Bake 30 to 35 minutes. Remove from oven and garnish top with sour cream, tomato and cilantro.