You have got to try this one! It's like eating a chili cheeseburger over pasta. Incredible how these weird ingredients make such a yummy meal!! Once again my thanks to the goddess of burgers, Rachael. And yes, I changed a couple of things...
Ingredients
1 box whole wheat spiral pasta
1 pound extra lean ground sirloin
1 onion, finely diced
2 Tablespoons chili powder
1/2 cup ketchup plus an extra squirt or two
1/4 cup mustard plus an extra squirt or two
2 cups beef broth
1 1/2 cups shredded sharp cheddar
non-stick olive oil cooking spray
salt and pepper to your taste preference
Preheat oven to 350. Spray a 2-quart baking dish with non-stick olive oil cooking spray.
Cook pasta according to al dente directions.
Meanwhile, in a large skillet sprayed with the non-stick olive oil cooking spray, brown the ground meat over medium-high heat. When just browned, add the onion and cook until tender. Add the ketchup, mustard, chili powder, salt, and pepper. Mix well. Pour in the beef broth and mix well. Turn the heat to low and allow to simmer until thickened.
Combine the chili mixture and the pasta in the pot the pasta was cooked in. Toss in a handfull of the cheddar and stir. Transfer to the sprayed baking dish. Top with the shredded cheddar. Cover with foil. Place in the oven for about 20-30 minutes or until the cheese is melted.
Excellent served with really good diced pickles (I prefer Nathan's.)
