Tuesday, February 4, 2014

Chili Pasta Bake

My first attempt for my Stacy Challenge Month.  This has everything that was on her list so I am pretty darn proud because this turned out amazing that the whole family was ranting about it.  In this cold weather who doesn't love chili? 

You knows what even better?  Taking Frito's and dipping them to eat this instead of a fork.  Yes I just went there.

½ Tablespoons Olive Oil
1 pound Ground Beef
1/2 Onion Minced
1 dash Salt
1 dash Black Pepper
½ pounds Cooked Pasta shells, small 

15 ounces Tomato Sauce
14-½ ouncesDiced Tomatoes And Green Chilies
15 ounces weight Kidney Beans Rinsed
1-½ Tablespoon Chili Powder
2 teaspoons Cumin
1/4 Teaspoon Cayenne Powder
¼ cups Water
2 cups Shredded Cheddar Cheese
Sour Cream for topping, optional

Start by preheating the oven to 350 degrees.
Drizzle the oil in a large skillet on medium high heat. Add the onions and sauté for about 3 minutes. Add the ground beef and season with salt and pepper. Cook until no longer pink.
While the ground beef is cooking, cook your pasta to firm al dente. Once cooked, drain and set aside for now.
After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chiles, beans chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.
After 5 minutes, stir in the cooked pasta. Stir to combine.
Pour the chili pasta mixture into a 9×13 pan. Flatten out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.
Spoon into serving dishes and top with sour cream 

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