Taco Casserole

• 3 cups rotini (spiral pasta)
• 1 lb. ground beef
• 1/2 medium onion chopped
• 2 15 oz. cans pinto or kidney beans, drained, rinsed
• 1 27 oz. jar spaghetti sauce
• 1 4.5 oz. can chopped green chiles
• 1 1.25 package taco seasoning mix
• 1/2 cup water

Topping:

• 2 cups baked corn chips
• 1 cup cheddar cheese

Instructions:
Cook rotini to desired doneness. Drain; return to dutch oven. Meanwhile, heat oven to 400. Spray 13x9 baking dish with nonstick spray. In large skillet, cook ground beef and onion until cooked thoroughly. Add all remaining casserole ingredients; mix well. Bring to a boil. Reduce heat; simmer until thoroughly heated.
Add ground beef mixture to cooked rotini; mix well. Spoon into sprayed baking dish. Top evenly with chips and cheese. Bake at 400 for 15-20 minutes or until bubbly. Let stand 5 minutes before serving. If desired, top with shredded lettuce and chopped ripe olives.

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