Chilironi Bake
4 (1-cup)
20 min
1 hr 15 min


1/2 pound extra lean ground beef

1 small (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

4 (3/4-ounce) slices Land O Lakes® Deli American, cut into thin strips


 *Substitute 1 1/2 cups uncooked dried elbow macaroni or rotini. Decrease baking time by 10 minutes.

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 2-quart baking dish with no-stick cooking spray; set aside.

  2. STEP 2

    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.

  3. STEP 3

    Combine vegetable juice, beans, tomatoes, pasta and Worcestershire sauce in 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.

Tip #1

- 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.

Tip #2

- To freeze and bake later, prepare recipe as directed. Place in freezer container. Freeze up to 3 months. To thaw, place in refrigerator 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.


11Fat (mg)
35Cholesterol (mg)
1190Sodium (mg)
36Carbohydrates (g)
5Dietary Fiber
22Protein (g)


Explore reviews from
our online community

  July 09, 2014

So easy and tasty! I made a bigger batch because I had a full pound of ground beef and didn't want it to go bad. Because it was such a big batch I had to cook it longer, around 1.5 hours. I also made sure to add a little extra of everything else. My husband and I ate this for 3 days lunch and/or dinner and we did not get sick of it. I served it with cornbread. This is going in my favorite recipe book, loved it.

— says magen h.
  January 17, 2012

Yummy on a cold winter night. My husband and son both loved this recipe. I served it with some warm cornbread.

— says Michelle
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