September 28, 2015

Chili Pasta Bake with Cornbread Muffins

Meal planning for the week of 9.14 didn't go very well. I didn't purchase all the necessary ingredients ahead of time and the dishes I chose weren't very good, except for the Chili Pasta Bake from It was excellent and tasted even better at work the next day! I also made cornbread muffins--since I was tired from working all day, I used Jiffy cornbread mix.


½ tbsp. vegetable oil
1 whole onion, chopped
1 lbs. ground beef
1 dash Salt
1 dash black pepper
½ lbs. pounds pasta shells
1 can tomato sauce (15 oz.)
1 can diced tomatoes and green chilies (14.5 oz.)
1 can kidney beans, rinsed (15 oz.)
1-½ tbsp. chili powder
2 tsp cumin
3 dashes cayenne pepper
¼ c water
2 c shredded cheddar cheese
½ c sour cream

4 tbsp. green onions, chopped


1. Preheat oven to 350 F.

2. Drizzle the oil into a large skillet on medium high heat. Add the onions and sauté for about 3 minutes. Add the ground beef and season with salt and pepper. Cook until beef is no longer pink.

3. While the ground beef is cooking, cook your pasta according to package instructions for firm al dente. Once cooked, drain off the water and set pasta aside.

4. After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chilies, beans, chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.

5. After 5 minutes, stir in the cooked pasta. Stir to combine.

6. Pour the chili pasta mixture into a 9×13 pan. Flatten it out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.

7. Top with sour cream and green onions.

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