Mexican Casserole

Beef, chili, red kidney beans and pasta make this great and easy dish that will have the whole family asking for more.

Mexican Casserole Recipe

INGREDIENTS:

1 pound lean ground beef (500 gm)

28 oz can Italian tomatoes (796ml)

1 green pepper, chopped

1 can red kidney beans (400ml)

2 medium onions, chopped

1 tbsp (15 ml) olive oil

3/4 cup (175 gm ) plain yogurt

3 tbsp chili powder (30ml)

1 tbsp (15 ml) honey

2 cups (200 gm) spiral macaroni style pasta (uncooked)

METHOD:

Sauté beef in oil until browned and then drain off excess fats, add onions and green pepper and cook for five minutes more until onions are tender.

Add all other ingredients, including uncooked pasta except the kidney beans.

Heat to boiling and then cover and simmer on low heat for 45 minutes, stirring occasionally.

Stir in kidney beans and simmer a few minutes longer.

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