CHILI MAC CASSEROLE
Yields 6 servings
1 cup uncooked wagon wheel pasta
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 oz.) turkey chili with beans
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup coarsely crushed baked corn chips
1 cup (4 oz.) reduced-fat shredded cheddar cheese, divided
1/4 cup uncooked instant rice
1 tsp. chili powder
1/4 tsp. salt
1/8 tsp. pepper
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, corn 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 nonstick cooking spray.  Sprinkle with remaining cheese.  Bake, uncovered, at 350 for 25-30 minutes  or until cheese is melted.
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