Chili Pasta Casserole

pound lean ground beef

medium onion, chopped

/4 teaspoon salt

/8 teaspoon black pepper

(15 ounce) can vegetarian chili with beans

(14 1/2 ounce) can Italian style stewed tomatoes, undrained

1/2 cups shredded sharp Cheddar cheese, divided

/2 cup reduced fat sour cream

1/2 teaspoons chili powder

/4 teaspoon garlic powder

ounces cooked pasta

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.

Chili Pasta Casserole

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