Friday, March 27, 2009

Chili Pasta Bake (or Mexican Lasagna if you prefer)

I found this recipe on a can and adapted it to use only ingredients I keep on hand and make it my own. It was extra quick, easy & hearty & we enjoyed it, hope you do too!

Servings: 6 Hearty portions

10 oz. penne pasta
1 lb. ground beef
1 cup chopped onion
2 T chili powder
1 can diced tomatoes with juice
1 can tomato sauce (those little cans)
1 jar salsa (I used our homemade pint that is about two cups worth if you are using it from a big bottle)
1 c diced green chilies, drained
2 cups shredded Mexican cheese

**preheat oven to 350
1. Cook pasta & drain
2. Meanwhile brown meet, add onion
3. Once meat is cooked and excess liquid drained, add in chili powder, salsa, chilies & tomato sauce and cook 5 minutes.
4. Toss with pasta , spoon into 13 x9 pan and top with cheese. Bake at 350 for 25 minutes.

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