Ingredients:
1 lb. lean ground beef
1 medium onion, chopped
1/4 tsp. salt
1/8 tsp. black pepper
1 can (15 oz) vegetarian chili with beans
1 can (14 1/2 oz) Italian style stewed tomatoes, undrained
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup reduced fat sour cream
1 1/2 tsp. chili powder
1/4 tsp. garlic powder
8 oz. cooked pasta
Instructions:
I got this recipe from my sister, Stacey, and have no idea where she got it. It's one of my family's favorites. As with most pasta dishes, it tastes even better the next day.
Cook ground beef and onion in large skillet. Sprinkle with salt and pepper. Brown beef until no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheddar cheese, sour cream, chili powder and garlic powder.
Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese. Cover and cook 30 minutes until hot and bubbly.
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