This casual casserole is a cross between chili and spaghetti.
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12 pound extra lean ground beef
1 small (12 cup) onion, chopped
2 teaspoons chili powder
12 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 12 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.
STEP 1
Heat oven to 350°F. Spray 2-quart baking dish with no-stick cooking spray; set aside.
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.
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.
- 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.
