Texas Chili Pasta Bake

  • Prep 40 min
  • Total 1 hr 15 min
  • Servings 8

Ingredients

  • 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 packet (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™ Mild Red 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

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.
  • 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.

  • 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 Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
560
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
12g
58%
Trans Fat
2g
Cholesterol
90mg
30%
Sodium
1560mg
65%
Potassium
450mg
13%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
21%
Sugars
4g
Protein
32g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
25%
25%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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