TEXAS BEEF AND PASTA BAKE

Texas Beef and Pasta Bake image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 12

Number Of Ingredients 11

3 cups uncooked cavatappi pasta (9 oz)
1 container (15 oz) refrigerated beef roast au jus
1 tablespoon vegetable oil
2 large red bell peppers, coarsely chopped
1 can (16 oz) chili beans with sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (10 oz) Old El Paso™ enchilada sauce
1 cup water
1 package (1 oz) Old El Paso™ chili seasoning mix
2 cups shredded Cheddar cheese (8 oz)
6 slices bacon, crisply cooked, coarsely crumbled

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, cook beef in microwave as directed on package; cool. Break roast into chunks.
In 12-inch skillet, heat oil over medium heat. Cook bell peppers in oil 5 to 6 minutes, stirring occasionally, until crisp-tender.
In 2-quart saucepan, mix chili beans, tomatoes, enchilada sauce, water and chili seasoning mix. Heat to simmering over medium heat; simmer uncovered 12 minutes or until thickened. Gently stir in bell peppers, beef and cooked pasta. Spoon into baking dish. Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish.
Bake 25 minutes. Uncover; sprinkle with cheese and bacon. Bake 2 to 4 minutes longer or until cheese is melted.

Nutrition Facts : Calories 280, Carbohydrate 27 g, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg