2 cups (about 5 oz.) wagon wheel pasta, uncooked
2 T. vegetable oil
8 oz. fresh white mushrooms, quartered (about 2 1/2 cups)
1/2 tsp. garlic, minced
1/4 cup green onions, sliced
1/2 tsp. salt
1/4 tsp. ground black pepper
8 oz. ground beef
1 can ( 19 1/2 oz.) black beans, rinsed
1 jar (11 1/2 oz.) chunky salsa
1 1/2 cups (6oz.) hot-pepper Monterey Jack cheese, shredded, divided
1/4 cup tortilla chips, crushed

Heat oven to 375 degrees. Cook pasta in salted water according to package directions. Drain; rinse under warm water; set aside. Meanwhile, in a large skillet heat vegetable oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until golden, about 5 minutes. Stir in green onions, salt and pepper; heat until hot, about 1 minute. Add beef; cook until brown, stirring occasionally to crumble beef, about 5 minutes. Stir in black beans, salsa and 1 cup of the cheese; cook, stirring frequently, about 1 minute; remove from heat. Stir in reserved pasta. Spoon into a 9-inch square baking pan; sprinkle with tortilla chips and the remaining 1/2 cup cheese. Bake uncovered, until hot and bubbly, about 30 minutes. Serve immediately.