1 onion, chopped
2 cans (15.5 oz.) Bush's Chili Magic Chili Starter
1 can (14-1/2 oz.) diced tomatoes
1/2 lb. elbow macaroni
1 can (4.5 oz.) chopped green chilies
4 cups (16 oz.) shredded Mexican cheese blend, divided
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| BAKED MEXICAN CHILI PASTA | ||
| Yields 6-8 | ||
| 1 lb. ground beef 1 onion, chopped 2 cans (15.5 oz.) Bush's Chili Magic Chili Starter 1 can (14-1/2 oz.) diced tomatoes 1/2 lb. elbow macaroni 1 can (4.5 oz.) chopped green chilies 4 cups (16 oz.) shredded Mexican cheese blend, divided |
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| Preheat the oven to 350. Coat a 9 x 13-in. 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 Magic and diced tomatoes; cover and cook for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni according to the pkg. directions; drain. In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese then bake for 12-15 minutes, or until heated through and the cheese is melted. | ||