Taco Salad Casserole

Dinner will be taco salad casserole (recipe follows), Mexican green beans, soft corn tortillas (for soft tacos), and non alcoholic Sangria.

Taco Salad Casserole
1 (8 oz) pkg rotini (3 cups cooked)
1 lb lean ground beef
2 cans pinto or kidney beans, rinsed/drained well
1 (27 oz) jar spaghetti sauce (or homemade)
1 (4.5 oz) can green chilies, diced
1 (1.25 oz) pkg Taco seasoning mix
1/2 cup water
1 large onion, diced

Topping: 2 cups corn chips, 1 cup cheddar cheese, shredded

Cook rotini per directions, drain but do not rinse; set aside. Brown ground beef and onion until done. Drain well. Add remaining ingredients (except corn chips and cheese); mix well. Bring to a boil and cook for one minute then reduce to a simmer. Cook for five minutes. Stir meat mixture into rotini and mix well. Spoon into a prepared dish, top with chips and cheese. Bake, uncovered, for 15-20 minutes until heated thoroughly and cheese melts.

Serve with diced tomatoes, chopped lettuce, sliced black olives, extra cheese and taco sauce.