This recipe for chili mac casserole, which will taste good on a cold day like today, could be one of many featured at our Taste of Home Cooking School event at Perani Arena this April. Take a look after the jump for more details on the event and to learn the recipe for the casserole.


1 cup uncooked wagon wheel pasta

1 pound lean ground beef (90% lean)

1/2 cup chopped onion

1/2 cup chopped green pepper

1 can (15 ounces) turkey chili with beans

1 can (14-1/2 ounces) stewed tomatoes, undrained

1 cup crushed baked tortilla chip scoops

1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

1/4 cup uncooked instant rice

1 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon pepper

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

Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted. Yield: 6 servings.


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