Texas Chili Pasta Bake with Ground Beef and Cheddar
A hearty comfort food combining tender spiral pasta with seasoned ground beef, chili beans, and melted cheddar cheese. The dish layers classic chili flavors with crispy French-fried onions and bacon for added texture. Perfect for feeding a crowd or meal prepping, this one-dish wonder delivers the bold, smoky taste of Texas-style chili in an easy-to-serve casserole format. The enchilada sauce adds depth while the cheese creates a golden, bubbly top that's irresistible.
Ingredients
- 3 cups uncooked cavatappi or other spiral pasta, 8 oz
- 1 ½ lb ground beef
- 1 medium green bell pepper, chopped (1 cup)
- 1 packet Old El Paso Chili Seasoning Mix, 1 oz
- 1 can Muir Glen organic diced tomatoes, 14.5 oz, drained
- 1 can Old El Paso Mild Red Enchilada Sauce, 10 oz
- 1 can chili beans with sauce, 16 oz
- 1 ½ cups water
- 1 can French-fried onions, 2.8 oz
- 2 cups shredded Cheddar cheese, 8 oz
- 6 slices bacon, crisply cooked, crumbled
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Cook and drain pasta according to package directions using minimum cook time
- 3
Cook beef and bell pepper in 12-inch nonstick skillet over medium heat for 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and bell pepper is crisp-tender, then drain
- 4
Stir in chili seasoning mix, tomatoes, enchilada sauce, beans and water
- 5
Reduce heat to medium and simmer uncovered for 10 minutes
- 6
Add pasta, two-thirds of the French-fried onions and 1 cup of cheese, then stir gently
- 7
Spoon mixture into prepared baking dish
- 8
Spray foil with cooking spray and place sprayed side down over baking dish
- 9
Bake for 25 minutes
- 10
Remove foil and sprinkle with remaining French-fried onions, bacon and remaining cheese
- 11
Bake 8 to 10 minutes longer or until cheese is melted
Tips
Use minimum cook time for pasta since it will continue cooking in the oven
Drain ground beef well to prevent a greasy casserole
Reserve some crispy bacon bits for garnish along with chopped green onions
Good to Know
Refrigerate leftovers up to 3 days. Cover tightly to prevent drying out.
Assemble completely without final cheese and bacon topping. Cover and refrigerate up to 1 day. Add 10 minutes to covered baking time if baking from cold.
Let rest 5 minutes before serving to allow cheese to set. Garnish with chopped green onions if desired.
Common Mistakes
Don't overcook pasta initially to avoid mushy texture after baking
Drain ground beef thoroughly to prevent greasy casserole
Substitutions
FAQ
Can I freeze this casserole?
Yes, freeze assembled but unbaked for up to 3 months. Thaw overnight in refrigerator before baking, adding 15-20 minutes to cook time.
What if I don't have spiral pasta?
Any short pasta like penne, rigatoni, or shells works well. Avoid long pasta like spaghetti which doesn't layer as nicely.
Can I make this spicier?
Use medium or hot enchilada sauce instead of mild, add diced jalapeños with the bell pepper, or include hot chili beans.