Ingredients
3
cups uncooked cavatappi or other spiral pasta (8 oz)
1 1/2
lb ground beef
1
medium green bell pepper, chopped (1 cup)
1
packet (1 oz) Old El Paso™ Chili Seasoning Mix
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
can (10 oz) Old El Paso™ enchilada sauce
1
can (16 oz) chili beans with sauce
1 1/2
cups water
1
can (2.8 oz) French-fried onions
2
cups shredded Cheddar cheese (8 oz)
6
slices bacon, crisply cooked, crumbled
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
In 12-inch nonstick skillet, cook beef and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and bell pepper is crisp-tender; drain.
Stir in chili seasoning mix, tomatoes, enchilada sauce, beans and water. Reduce heat to medium; simmer uncovered 10 minutes. Add pasta, two-thirds of the French-fried onions and 1 cup of the cheese; stir gently. Spoon into baking dish.
Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish. Bake 25 minutes. Uncover; sprinkle with remaining French-fried onions, the bacon and remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted. Garnish with chopped green onions, if desired.
