Recipe by sal
"Pasta, ground beef, chili, corn and hot sauce - that's right, the chili favorites all baked into a casserole! If desired, freeze in an airtight casserole dish and heat when needed."
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1 (15 ounce) can
chili with beans
1 (15 ounce) can
sweet corn, drained
ground beef, browned and drained
chili seasoning mix
shredded mozzarella cheese
This was a great recipe. I made three changes, but it turned out great. 1. I added a can of Kidney Beans 2. I added a can of Tomato Sauce (this is MUST for this recipe) 3. I used more cheese about 2 cups (we like cheese) a mix of Mozt. & Cheddar Also, for the Chili Seasoning, I used a Tablespoon of the Chili Seasoning Mix II from here, it was great!. I also whole wheat macaroni noodles. I find that they give the noodle more flavor and texture.
There are too many better recipies on this website to bother with this one -- it's all right, but mostly too heavy and not tasty enough.
This was really good. We put more cheese on top when we cooked it. Got to have a lot of cheese.
This was good, it certainly fed my husband and I for days afterwards, which was nice. I made the recipe as written but really felt like it was missing something. Other reviewers mentioned adding tomato sauce, which I think would be a good idea. I added salsa to each plate of leftovers I had and loved it that way. I'll mix it in with the original dish next time.
This was a quick and easy way to use up some leftover Boilermaker Tailgate chili. I didn't use the chili seasoning because my chili was plenty seasoned and I didn't need the ground beef because there was already plenty in my homemade chili. My boys tore this up, there was nothing left but tomato residue. I served this with the normal taco toppings, only using my Zesty Ranch dip in place of regular sour cream. This was wonderful because not only did my family love it, but we're now done with the leftover chili!
We really liked this!! I believe it could have more cans of chili in it only because we are big chili fans here! I will make this again!
This was pretty good, but I made a couple of changes. I used a mixture of cumin/corriander/chili powder in a 1:1:1 ratio (about 1/2 TBLSPN. of each for me!) instead of the seasoning mentioned here. Also, I found that adding more hot sauce made it even more yummy! It's great that you can freeze this and eat it later! Thanks for posting it.
Solid dish. But I don't agree with the "ready in 30 mins" label, because that assumes that you've already cooked the pasta and browned the meat. Doesn't that time count?!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 114
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