Texas Beef and Pasta Bake

Prep 45 min
Total 1 hr 30 min
Servings 12

Old El Paso® enchilada sauce and seasoning mix provides a flavorful addition to this Texas beef and pasta bake that’s made using Muir Glen® tomatoes – perfect for dinner.

By Betty Crocker Kitchens

Updated March 1, 2013

Make with

Old El Paso

Ingredients

3

cups uncooked cavatappi pasta (9 oz)
1

container (15 oz) refrigerated beef roast au jus
1

tablespoon vegetable oil
2

large red bell peppers, coarsely chopped
1

can (16 oz) chili beans with sauce
1

can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1

can (10 oz) Old El Paso™ enchilada sauce
1

cup water
1

package (1 oz) Old El Paso™ chili seasoning mix
2

cups shredded Cheddar cheese (8 oz)
6

slices bacon, crisply cooked, coarsely crumbled

Steps

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. Meanwhile, cook beef in microwave as directed on package; cool. Break roast into chunks.
2

In 12-inch skillet, heat oil over medium heat. Cook bell peppers in oil 5 to 6 minutes, stirring occasionally, until crisp-tender.
3

In 2-quart saucepan, mix chili beans, tomatoes, enchilada sauce, water and chili seasoning mix. Heat to simmering over medium heat; simmer uncovered 12 minutes or until thickened. Gently stir in bell peppers, beef and cooked pasta. Spoon into baking dish. Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish.
4

Bake 25 minutes. Uncover; sprinkle with cheese and bacon. Bake 2 to 4 minutes longer or until cheese is melted.