Chili Pasta Casserole 1 pound lean ground beef 1 medium onion, chopped 1/4 teaspoon salt 1/8 teaspoon black pepper 1 (15 ounce) can vegetarian chili with beans 1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained 1 1/2 cups shredded sharp Cheddar cheese, divided 1/2 cup reduced fat sour cream 1 1/2 teaspoons chili powder 1/4 teaspoon garlic powder 8 ounces cooked pasta Cook ground beef and onion in large skillet. Sprinkle with salt and pepper. Brown beef until no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder. Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese. Cover and cook 30 minutes until hot and bubbly.