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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.