Go Back
Print Recipe

Tex-Mex Chili Jack Bake

Are you ready to discover a truly FABULOUS casserole? Then absolutely you must add this yummy-in-the-tummy comfort food dish to your collection! 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!

Yield: 6 to 8 servings
Author: Linda Shapiro, © Meal Planning Maven

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

Make Ahead and Storage Tips: casserole may be made up to 3 days ahead; cover tightly and refrigerate. Reheat, covered at 325 degrees F for about 15 minutes or until hot. May also be frozen for up to 4 months.
Need a gluten-free pasta alternative? Look for Tinkyada 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.
Other cheesy casseroles you may really love are: Veggie Pasta Bake and Cheesy Macaroni Bake.