Chili Pasta Bake

Came across this recipe from Mrs. Schwartz's Kitchen and had to give it a try.  Definitely a keeper and one I'll be making again before too long.  And it makes a lot which Ben appreciates as it means he has leftovers for lunch tomorrow.

Chili Pasta Bake

1 lb. ground beef
1 onion, diced
1/2 lb. cooked pasta (I did about 12 oz.)
15 oz. tomato sauce (I did 2 - 8 oz. cans.)
14 oz can diced tomatoes and green chilies (I did one 14 oz. can petite diced tomatoes and one 4 oz. can diced green chilies.)
1 can black beans or kidney beans, rinsed and drained
1 1/2 Tbsp. chili powder
2 tsp. cumin
3 dashes of Cayenne powder (I only did 1 but there was practically no kick... so probably safe to do more next time.)
1/4 c. water
2 cups shredded cheddar cheese (I did a mix of cheddar and monterey jack.)

sour cream, green onions and Fritos corn chips for topping

Preheat the oven to 350 degrees.

Brown the ground beef with the onions.

While the ground beef is cooking, cook your pasta to firm al dente. Once cooked, drain and set aside.

After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chiles, beans chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.

After 5 minutes, stir in the cooked pasta. Stir to combine.

Pour the chili pasta mixture into a 9×13 pan. Flatten out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.