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Posts: 337
Registered: February 2004
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Chili Pasta Casserole
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Mon, 09 February 2004 00:31
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1 lb. lean ground beef
1 medium onion, chopped
1/4 tsp. salt
1/8 tsp. black pepper
1 can (15 oz) vegetarian chili with beans
1 can (14 1/2 oz) Italian style stewed tomatoes, undrained
1 1/2 cups shredded low fat sharp cheddar cheese, divided
1/2 cup reduced fat sour cream
1 1/2 tsp. chili powder
1/4 tsp. garlic powder
8 oz. cooked pasta
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Cook ground beef and onion in large skillet. Sprinkle with salt and pepper. Brown beef until
no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheddar cheese, sour cream, chili powder and garlic powder.
Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese.
To Freeze: Freeze in oven ready container.
To Reheat: Defrost. Cook for 30 minutes at 350 degrees, or until hot and bubbly. Triple time from frozen.
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[Updated on: Sat, 28 February 2004 23:31] by Moderator
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Posts: 213
Registered: February 2004
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Re: Chili Pasta Casserole
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Fri, 24 June 2005 18:27
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It was too bland...would be better w/ more flavor.
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