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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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With wagon wheel pasta and popular Tex-Mex ingredients, this beefy main dish from Janet Kanzler of Yakima, Washington is a sure family-pleaser. Simply add a mixed green salad with any light dressing you like for a complete dinner. Ingredients:
1 cup uncooked wagon wheel pasta |
1 pound ground beef |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 can (15 ounces) turkey chili with beans |
1 can (14-1/2 ounces) stewed tomatoes, undrained |
1 cup crushed baked tortilla chip scoops |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
1/4 cup uncooked instant rice |
1 teaspoon chili powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the chili, tomatoes, chips, 1/2 cup cheese, rice, chili powder, salt and pepper. Drain pasta; add to beef mixture.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted. Yield: 6 servings.
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