Chili & Pasta Casserole
Chili Pasta Casserole
1 lb lean ground beef
1 med onion, chopped
1/4 t salt
1/8 t black pepper
1 can chili with beans (15 oz)
1 can Italian style stewed tomatoes, undrained (14 1/2 oz)
1 1/2 c shredded sharp cheddar cheese, divided
1/2 c sour cream
1 1/2 t chili powder
1/4 t garlic powder
8 oz cooked pasta
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. Cover and cook 30 minutes until hot and
bubbly.
Note: I like to chop my onion up using the Tupperware Quick Chef.
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