Ingredients
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
packet (1 oz) Old El Paso™ Chili Seasoning Mix
2
cups shredded Cheddar cheese (8 oz)
6
slices bacon, crisply cooked, coarsely crumbled
Preparation
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.
