Ingredients
1 package (16 ounces) cavatappi or spiral pasta2 pounds ground beef2 large onions, chopped2 large green peppers, chopped3 garlic cloves, minced1 can (28 ounces) crushed tomatoes1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1/2 cup 2% milk1 chipotle pepper in adobo sauce, chopped2 tablespoons chili powder1 tablespoon ground cumin1 teaspoon cayenne pepper1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper2 cups shredded Monterey Jack cheese2 tablespoons minced fresh cilantro, optional
Preparation
Preheat oven to 350°. Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink; crumble beef; drain.
Stir in the tomatoes, soup, milk, chipotle pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer until thickened, about 15 minutes.
Drain pasta; stir into meat mixture. Divide between 2 greased 8-in. square baking dishes; sprinkle with cheese.
Cover and bake casseroles for 20 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer. If desired, sprinkle with cilantro.
