1/2 pound extra lean ground beef
1 medium (1/2 cup) onion, chopped
2 teaspoons chili powder
1/2 teaspoon salt
2 cups tomato vegetable juice
1 (15-ounce) can chili beans in sauce
1 (14.5-ounce) can zesty chili-style chunky tomatoes
5 ounces (1 1/2 cups) uncooked dried cavatappi pasta*
2 teaspoons Worcestershire sauce
Heat oven to 350°F. Spray 2-quart baking dish with no-stick cooking spray; set aside.
Cook ground beef in 10-inch skillet over medium-high heat, stirring occasionally, 4-6 minutes or until browned. Drain off fat. Add onion, chili powder and salt; continue cooking, stirring occasionally, 4-5 minutes or until onion is softened. Spoon beef mixture into prepared baking dish.
Combine vegetable juice, beans, tomatoes, pasta and Worcestershire sauce in large bowl. Pour bean mixture over beef mixture in baking dish. Cover tightly with aluminum foil; bake 50-60 minutes or until pasta is tender. Uncover; top with cheese. Continue baking 5-10 minutes.
*Substitute 1 1/2 cups uncooked dried elbow macaroni or rotini. Decrease baking time by 10 minutes.
- Substitute plain chili beans in sauce if a milder flavor is preferred or add 1/2 teaspoon hot pepper sauce if more heat is desired.
- To freeze and bake later, prepare recipe as directed. Place in freezer container. Freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 350°F. Place mixture into 2-quart casserole dish sprayed with no-stick cooking spray. Cover with aluminum foil; bake as directed until mixture is heated through. Uncover; sprinkle with cheese.