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Chili Mac Casserole

Chili Mac Casserole
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.
6 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1 cup uncooked wagon wheel pasta
  • 1 pound lean ground beef (90% lean)
  • 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

  • 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.
  • 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.
© Taste of Home 2013

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Chili Mac Casserole (continued)

Nutrition Facts: One serving (1 cup) equals 358 calories, 11 g fat (5 g saturated fat), 60 mg cholesterol, 847 mg sodium, 36 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
© Taste of Home 2013