3 Cans And A Box Chili Pasta Recipes

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TEXAS CHILI PASTA BAKE



Texas Chili Pasta Bake image

It'll be easy to round up your crew come dinnertime when this hearty casserole is on the table. Mix it up with the variation below and enjoy it your way.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 560, Carbohydrate 45 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1560 mg, Sugar 4 g, TransFat 2 g

CHILI BEEF PASTA



Chili Beef Pasta image

Right after I got married, an aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I've tinkered with the ingredients and played with the seasonings to make it a healthier dish that my family truly loves. -Kristen Killian, Depew, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
2 tablespoons dried minced onion
2 teaspoons dried oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
3 cups tomato juice
2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
8 ounces uncooked whole wheat small pasta shell- or spiral-shaped pasta
Chopped tomato and sliced jalapeno pepper, optional

Steps:

  • In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings., Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with chopped tomato and jalapeno slices.

Nutrition Facts : Calories 319 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 442mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges

ONE-POT CHILIGHETTI



One-Pot Chilighetti image

Grab your stockpot for my meal-in-one chili and spaghetti. I've got a large family, and this hearty pasta takes care of everybody. -Jennifer Trenhaile, Emerson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 pounds ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 cup water
2 tablespoons Worcestershire sauce
4 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 package (16 ounces) spaghetti, broken into 2-inch pieces
2 cans (16 ounces each) kidney beans, rinsed and drained
Sour cream and shredded cheddar cheese

Steps:

  • In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking beef into crumbles; drain., Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 508 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 903mg sodium, Carbohydrate 70g carbohydrate (9g sugars, Fiber 9g fiber), Protein 32g protein.

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