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Chili Pasta No-Bake

This recipe originally came from a can of S&W™ Organic diced tomatoes. It's supposed to be baked in the oven but this stove top version is almost as good. If you have a microwave convection oven you can pour the mixture into a baking dish, top with the cheese and bake it for 20 minutes or microwave it until the cheese is melted.


 10 ounce penne pasta
 1 pound ground beef
 1 cup chopped onion
 2 Tablespoons chili powder
 1 can (14.5 ounce) diced tomatoes
 1 can (8 ounce) tomato sauce
 1 cup salsa
 1 can (7 ounce) diced green chilies, drained
 2 cups shredded Mexican cheese


Cook pasta according to directions on package, drain and set aside. Cook ground beef and chopped onion in a large skillet. Drain off any extra grease. Add chile powder, undrained tomatoes, tomato sauce, salsa and chilies. Cook 5 minutes so all the flavors mingle then add pasta and cheese. Stir until pasta is heated through and cheese is melted.

Serves: 4
Pasta Hamburger Onions Tomatoes Salsa Cheese Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.