Chili Pasta Bake
"This recipe comes from a can of tomatoes. It sounds like a nice comforting dish to serve with some fresh dinner rolls and a green salad."
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 10 ounces penne pasta
- 1 lb ground beef
- 1 medium onion, chopped
- 2 tablespoons chili powder
- 1 (14 1/2 ounce) can canned tomatoes, diced cut
- 1 (8 ounce) can tomato sauce
- 1 cup salsa
- 1 (7 ounce) can diced green chilies, drained
- 2 cups shredded longhorn cheddar cheese
directions
- Prepare the pasta according to package directions, drain.
- Spray a 13 x 9 inch pan with cooking spray; set aside.
- Preheat oven to 350 degrees.
- Cook the meat and onion in a large sillet; drain.
- Add the chili powder, undrained tomatoes, tomato sauce, salsa and chilies to the meat mixture.
- Cook an additional 5 minutes; add the cooked pasta to the mixture; mixing well.
- Pour into prepared dish, top with cheese and bake in preheated oven for 20 minutes or until bubbly and cheese has thoroughly melted.
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Reviews
-
This was an easy and good casserole to make over the weekend for a busy weeknight dinner. It has all the great casserole ingredients. Made for AZ/NZ swap. -
Made this to take on a bereavement visit to a friend. While I didn't taste the finished product, I tasted the pasta and meat mixture and it was great. Planning to make this next time the kids are home. I added some chopped green pepper with the onions along with some extra chili powder, cumin and red pepper flakes to spice it up a bit. -
This is an easy weeknight meal that everyone always loves. To make a bit healthier, I sometimes use ground turkey. -
I used a can of Rotel instead of the salsa and green chilies. It made a great substitute! I used Mexican blend cheese instead of the Cheddar too, as we like it better. Great dish! Thanks for sharing!
-
Yummy! Next time I will add a bit more chili powder, as well as a few red pepper flakes & some ground cumin to get more of a "chili" flavor. Very easy to put together - thanks for posting, PaulaG! -M =)
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Tweaks
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I used a can of Rotel instead of the salsa and green chilies. It made a great substitute! I used Mexican blend cheese instead of the Cheddar too, as we like it better. Great dish! Thanks for sharing!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
