Texas Beef and Pasta Bake

Ingredients

• 9 oz pasta uncooked
• 15 oz au jus mix refrigerated
• 1 tablespoon vegetable oil 
• 2 large bell pepper red coarsely chopped
• 16 oz chili beans sauce with sauce canned
• 14.5 oz canned tomatoes diced organic undrained canned
• 10 oz enchilada sauce red canned
• 1 cup water 
• 1 oz chili seasoning 
• 8 oz cheddar cheese shredded
• 6 slices bacon crumbled cooked

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• aluminum foil
• microwave
• glass baking pan

Directions

1. 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.
2. In 12-inch skillet, heat oil over medium heat. Cook bell peppers in oil 5 to 6 minutes, stirring occasionally, until crisp-tender.
3. In 2-quart saucepan, mix chili beans, tomatoes, enchilada sauce, water and chili seasoning mix.
4. 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.
5. Bake 25 minutes. Uncover; sprinkle with cheese and bacon.
6. Bake 2 to 4 minutes longer or until cheese is melted.