Texas Chili Pasta Bake

By CarolineNGa

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 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

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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.

Nutritional Information:
1 Serving (1 1/2 Cups)
Calories560 ( Calories from Fat250),

Total Fat27g (Saturated Fat12g, Trans Fat2g ), Cholesterol90mg Sodium1560mg Total Carbohydrate45g (Dietary Fiber5g Sugars4g ), Protein32g ;
% Daily Value*:
Vitamin A20%; Vitamin C15%; Calcium20%; Iron25%;

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