Texas Chili Pasta Bake

Texas Chili Pasta Bake

It'll be easy to round up your crew come dinnertime when this hearty casserole is on the table. Mix it up with the variation below and enjoy it your way.

Prep Time

40

Minutes

Total Time

1:15

Hr:Mins

Makes

8

servings

3
cups uncooked cavatappi or other spiral pasta (8 oz)
1 1/2
lb ground beef
1
medium green bell pepper, chopped (1 cup)
1
package (1 oz) Old El Paso® chili seasoning mix
1
can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1
can (10 oz) Old El Paso® enchilada sauce
1
can (16 oz) chili beans with sauce
1 1/2
cups water
1
can (2.8 oz) French-fried onions
2
cups shredded Cheddar cheese (8 oz)
6
slices bacon, crisply cooked, crumbled
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  2. In 12-inch nonstick skillet, cook beef and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and bell pepper is crisp-tender; drain.
  3. Stir in chili seasoning mix, tomatoes, enchilada sauce, beans and water. Reduce heat to medium; simmer uncovered 10 minutes. Add pasta, two-thirds of the French-fried onions and 1 cup of the cheese; stir gently. Spoon into baking dish.
  4. Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish. Bake 25 minutes. Uncover; sprinkle with remaining French-fried onions, the bacon and remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted. Garnish with chopped green onions, if desired.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Variation Spicy Taco Pasta Bake: Substitute 1 1/2 lb ground turkey for the beef and 1 package Old El Paso® taco seasoning mix for the chili seasoning mix. Add 1 teaspoon red pepper sauce with the enchilada sauce.

Nutrition Information:

1 Serving (1 Serving (1 1/2 Cups))
  • Calories 560
    • (Calories from Fat 250),
  • Total Fat 27g
    • (Saturated Fat 12g,
    • Trans Fat 2g),
  • Cholesterol 90mg;
  • Sodium 1560mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.