Keep dinner simple tonight with Clean Eating’s Mexican chili beef casserole. This hearty nutritious meal packs in 9 grams of fiber and 30 grams of protein per serving! Ancho chili powder gives this dish a hint of smoky heat without being overly spicy, but if you don’t have it on hand, feel free to use regular chili powder instead. Freeze leftovers, and bake it for a quick, reheatable meal on a time-crunch night.
Optional garnishes Preheat oven to 375˚F. Mist a
13-by-9-inch baking dish with cooking spray. Set aside. Mist a large skillet with
cooking spray, and heat on medium-high. Add beef, onion, 1/2 teaspoon salt
and black pepper, and cook, breaking up beef with a spoon until no longer pink, about 7–8 minutes. Stir in tomatoes, beans, jalapeños, chili powder, garlic powder and remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until heated through, about 3 minutes. Meanwhile, in a large pot, cook pasta al dente according to package directions. Drain and return
to pot. Stir in beef mixture. Spread half of beef-pasta mixture into baking dish, and sprinkle with half of cheese. Top evenly with remaining beef-pasta mixture and cheese. Bake until cheese is melted and sauce is bubbling, 12–14 minutes. Let cool for 10 minutes. Garnish with avocado and cilantro. Serve with lime wedges (if using). Nutrition Information Serves: 8 | Serving Size: 1 1/2 cups Per serving: Calories: 433; Total Fat: 15g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Cholesterol: 55mg; Sodium: 475mg; Carbohydrate: 46g; Dietary Fiber: 9g; Sugar: 5g; Protein: 30g Nutrition Bonus: Potassium: 459mg; Iron: 29%; Vitamin A: 15%; Vitamin C: 25%; Calcium: 26% Mexican Chili Beef Pasta Bake
Ingredients
Directions
Clean Eating is not a diet; it’s a lifestyle approach to food. Our magazine features delicious, healthy recipes and weight-loss meal plans that highlight real foods and natural ingredients. Lose weight with the Clean Eating Academy, and follow us on Facebook, Twitter and Pinterest for daily inspiration.
