Chili Mac Casserole

  • 1 cup uncooked wagon wheel pasta
  • 1 pound lean ground beef
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • 15 ounces turkey chili with beans
  • 14 ounces stewed tomatoes, undrained
  • 1 cup baked corn chips, coarsely crushed
  • 4 ounces reduced-fat cheddar cheese, shredded
  • ¼ cup uncooked instant rice
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in chili, tomatoes, corn chips, 1/2 cup cheese, rice, chili powder, salt and pepper. Drain pasta; add to beef mixture.

Transfer to a 2 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.

 

From Taste of Home: Guilt-Free Cooking

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