Chili Pasta Casserole
2 tbsp oil
1 medium onion, chopped
1 lb. super lean ground beef
1 16-oz. can whole tomatoes
2 tbsp tomato paste
1 green pepper, diced
1 tbsp chili powder
1/2 lb. small pasta shells
1 16-oz. can red kidney beans, drained
1 c. shredded sharp cheddar cheese
Heat oil in 10-inch skillet, add onion and saute until soft. Add beef
and brown well. Drain. Stir in tomatoes with juice, tomato paste,
green pepper and chili powder. Simmer 15 minutes.
Meanwhile cook pasta shells in boiling salted water until just tender.
Drain.
Mix kidney beans into chili mixture then fold in pasta shells. Add
salt and pepper to taste.
Transfer to a 2-1/2 quart casserole and sprinkle with cheese.
Bake in dg350 oven 30 minutes. Serve with a green salad.
Makes 4 servings.
Enjoy
Sherri
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