Quick and Easy Chili Beef Pasta

By EdieK

This is one of those effortless meals- it's so simple it's superb! You'll find yourself making it over and over again.

Ingredients

• 12 oz (375 g) rigatoni or macaroni
• 1 lb (450 g) lean ground beef
• 1 onion, chopped
• 2 tbsp (30 mL) chili powder
• 2 tsp (10 mL) dried oregano
• 2 cups (500 mL) milk
• 1 sweet green pepper, chopped
• 1 can (28 oz/796 mL) diced or stewed tomatoes
• 1/4 cup (60 mL) tomato paste
• 1/2 tsp (2 mL) salt
• 3/4 cup (180 mL) shredded old Cheddar or Monterey Jack cheese

Preparation

Step 1

Cook rigatoni according to package directions. Drain and return to pot.

Meanwhile, in large non-stick skillet, brown beef over medium-high heat; drain off any fat. Add onion, chili powder and oregano; cook, stirring, until onion is softened.

Add milk and bring to boil; reduce heat and boil gently until most of the liquid is absorbed. Add green pepper, stewed tomatoes and tomato paste; bring to boil. Reduce heat and simmer for about 5 min or until thickened slightly. Stir in salt.

Stir sauce into drained rigatoni. Sprinkle with cheese. If desired, broil under preheated broiler until cheese is melted and bubbling.