Chili Mac

This is an old Pampered Chef recipe (not sure what they call it, but we call it Chili Mac)...It's an old stand by.
I make mine with extra veggies and pasta and less cheese than what is called for. That way I can make it stretch to two full sized dinner meals for only a tiny bit more money!

Chili Mac

Ingredients:
1 1/2 lb uncooked elbow macaroni (or whatever tube shaped pasta you have on hand!)
1 medium onion, chopped
1 pkg taco seasoning
8 oz cheddar cheese
60 oz diced tomatoes
½ tsp salt
1 medium green onion, chopped
1 lb ground beef
water
3 cans mild chili beans
3 cups frozen corn

Directions:
1. Preheat oven to 350 degrees. Cook pasta according to directions.
2. Chop pepper and onion. Place pepper, onion, and ground beef in large skillet. Cook and stir over medium heat until beef is no longer pink; drain.
3. Add taco seasoning mix and amount of water listed on package. Continue cooking according to package directions.
4. Combine noodles, cheese, meat, chili beans, tomatoes, corn, and salt; mix well.
5. Spoon into 2 large rectangle bakers (9x13 size) and bake 30 minutes until hot and bubbly. (I do one in a stone baker and eat that night, and put the other in a freezable baking dish for a quick dinner later).