Chilironi Bake

Chilironi Bake
24
2 Reviews
This casual casserole is a cross between chili and spaghetti.
20 min
Prep Time
1:15
Total Time
4 (1-cup) servings

Ingredients

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.

Directions

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

Recipe Tips

- 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 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.

Nutrition Facts (1 serving)

Calories
330
Cholesterol
35mg
Carbohydrates
36g
Protein
22g
Fat
11g
Sodium
1190mg
Dietary Fiber
5g

Recipe Comments and Reviews

Rating

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.

Rating

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

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