Are you ready to discover a truly FABULOUS casserole? Then absolutely you must add this yummy-in-the-tummy dish to your collection! (which by the way went absolutely INSANE on MPM’s Facebook page when first posted!) Not only will my hearty one pan meal become one of your family’s mid-week dinner favorites, I can almost guarantee it will be a HUGE HIT at your Super Bowl celebration, tailgating parties and potlucks!
Need to feed a crowd at your Super Bowl party? This casserole would be REALLY popular served with big tortilla chips for dipping! Complete Super Bowl Recipe Collection.
My apologies for not including the usual photographed step-by-step directions for this recipe. You see, this casserole is one of the first dishes I created for my Recipe Box back in 2012, prior to when I began documenting each step with a photo. But since this recipe is a cinch to prepare, I have every confidence that your attempt to make this fantastic comfort food meal will be wildly successful. So just assemble your ingredients (several which I bet you already have on hand) and dive right in!
Tex-Mex Chili-Jack Bake
Yield: 6 to 8 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Cook pasta according to directions on package. Drain; set aside.
In a large sauté pan, heat olive oil on medium setting until hot. Add onions, garlic and peppers; sauté for 6 to 8 minutes or until softened and lightly browned. Remove to a bowl.
In the same pan, sauté ground beef, crumbling with a spatula for 6 to 8 minutes or until meat is completely cooked through with no pink color remaining. Drain off any fat.
Combine vegetables with cooked meat. Stir in crushed and diced tomatoes, green chilies (if using), beans and spices. Simmer, uncovered for 20 minutes, stirring occasionally.
Stir in cooked pasta, coating evenly with sauce. Pour pasta mixture into casserole dish.
Sprinkle with cheese. Bake at 400 degrees F for 20 to 25 minutes or until hot and bubbly. Remove from oven; garnish with green onions .
Tex-Mex Chili Jack Bake
Yield: 6 to 8 servings
Ingredients
- Olive oil spray
- 8 ounces dry penne fusilli, rigatoni, rotini or other pasta
- 1 tablespoon olive oil
- 1 large onion
- 3 cloves garlic minced (or more if you like)
- 1 red bell pepper seeded and cut into strips
- 1 orange bell pepper seeded and cut into strips (or 2 reds)
- 1 1/4 pounds lean ground beef
- 1 28 ounce can crushed tomatoes
- 1 14 ounce can diced tomatoes (fire-roasted such as Muir Glen adds a smoky flavor)
- 1 4 ounce can diced green chilies, drained (optional)
- 1 14 ounce can red kidney beans, rinsed and drained (or beans of your choice)
- 1 to 1 1/2 tablespoons chili powder
- 1 tablespoon dried cumin
- 1/4 teaspoon pepper
- 1 1/2 cups shredded Monterey Jack or Cheddar-Jack cheese
- 2 green onions sliced
Instructions
- Preheat oven to 400 degrees F. Lightly coat a 9 x 13-inch casserole dish with olive oil spray. Cook pasta according to directions on package. Drain; set aside.
- In a large sauté pan, heat olive oil on medium setting until hot. Add onions, garlic and peppers; sauté for 6 to 8 minutes or until softened and lightly browned. Remove to a bowl.
- In the same pan, sauté ground beef, crumbling with a spatula for 6 to 8 minutes or until meat is completely cooked through with no pink color remaining. Drain off any fat. Combine vegetables with cooked meat.
- Stir in crushed and diced tomatoes, green chilies (if using), beans and spices. Simmer, uncovered for 20 minutes, stirring occasionally. Stir in cooked pasta, coating evenly with sauce.
- Pour pasta mixture into casserole dish. Sprinkle with cheese. Bake for 20 to 25 minutes or until hot and bubbly. Remove from oven; garnish with green onions.
Notes
Notes
Need a gluten-free pasta alternative? Look for Tinkyada’s or Lundberg Farms rice pasta selections, available in some supermarkets and specialty food stores such as Whole Foods.
Want to sneak some “green goodness” into your kids’ meals? Just stir a package of frozen chopped spinach (defrosted and squeezed dry) into the pasta- beef mixture before baking!
Are you time-crunched during the week? Make this casserole on the weekend for a quickie dinner or freeze for later use.
Prefer to swap ground turkey for ground beef? Go for it!
More Super Bowl Favorites
Coming to the Blog for Valentine’s Day: Dark Chocolate Oblivion Torte
Hungry for More?
I invite you to visit my Recipe Collections where lots of goodies such as goodies such as Edible Gifts, Favorite Crockpot Dishes, Winter Dishes, Favorite Poultry Dishes, Pack ‘n Go Lunch Favorites, Pudge-Busting Dishes, Dinners in a Flash, Freezer-Friendly Meals, and Healthier Indulgences are awaiting your discovery!
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YES! Contact me for more information about my services. I would love to share my healthy eating secrets you can use, today, tomorrow and always. My specialties include creating customized meal planners and one-on-one food coaching using tried ‘n true methods. Whether your goal is to feed your family healthier meals, build a collection of quick ‘n easy recipes, “go gluten-free,” or perhaps knock off that pesky “pudge” that has already found its way to your middle this summer …I’d LOVE to try to help!
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Linda Shapiro, Meal Planning Maven
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