1 jar Texas Two-Step Chili
1 package Penne or Farfalle Pasta
1 pound Ground Beef
1 tub (12 ounce) refrigerated H-E-B Pico de Gallo, drained
2 cups shredded Monterey Jack cheese
Cook pasta in boiling water according to package directions.
Meanwhile, prepare chili with beef according to directions on the chili jar.
Heat oven to 350°F. Spray a 9 x 13-inch baking dish with non-stick spray.
Spread 3/4-cup prepared chili over bottom of baking dish; layer one-third of cooked pasta over the chili. Sprinkle evenly with 1/2-cup pico de gallo and 1/2-cup Jack cheese.
Repeat step 4 (using same amounts) to make 2 more complete layers. Top casserole with remaining chili and Jack cheese.
Bake 30 minutes or until hot and bubbly. Let stand 5 minutes and serve.
No Nutritional Information Available