Photo by Melody

Dave's Garden Cookbook: mexican chili pasta

The 2001 Dave's Garden Cookbook

mexican chili pasta

By ruby42

Category: Pasta

1 pound ground beef
1 onion, chopped
2 cans (15 1/2 ounces each) chili starter with beans
1 can (14 1/2 ounces) diced tomatoes
1/2 pound elbow macaroni
1 can (4 1/2 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided

Preheat the oven to 350 degrees F.
Coat a 9- by 13-inch baking dish with nonstick cooking spray.
In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary.
Add the chili starter and diced tomatoes; cover and cook for 10 minutes, stirring occasionally.
Meanwhile, cook the macaroni according to the package directions; drain and place in a large bowl.
Add the chili, green chilies, and 3 cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese, then bake for 12 to 15 minutes, or until heated through and the cheese is melted.

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