Chili Mac Casserole
Chili Mac Casserole is a comforting dish that combines the flavors of chili and macaroni, making it a hearty and delicious meal perfect for family gatherings or cozy nights in.
Ingredients
Pasta
- 1 cup uncooked elbow macaroni Cook according to package instructions
Meat & Veggies
- 2 pounds lean ground beef (90% lean) Can substitute with ground turkey or chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
Canned Goods
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) chopped green chiles
Spices
- 1.25 teaspoons salt
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon pepper
Cheese
- 2 cups shredded reduced-fat Mexican cheese blend Reserve half for topping
Garnish
- Thinly sliced green onions, optional For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions until tender, then drain and set aside.
Cooking
- In a large skillet, cook the lean ground beef over medium heat.
- Add the chopped onion and minced garlic; stir until the meat is browned and the onions become tender, about 5-7 minutes.
- Drain any excess fat from the skillet.
- Add the diced tomatoes (with juice), kidney beans, tomato paste, and chopped green chiles to the skillet.
- Sprinkle in the salt, chili powder, ground cumin, and pepper; stir well.
- Allow the mixture to simmer for about 10 minutes.
- Fold in the cooked macaroni and half of the shredded cheese, mixing thoroughly.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle remaining cheese on top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with sliced green onions before serving, if desired.
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Notes
For more flavor, consider adding toppings like sour cream, additional diced green chiles, or sliced jalapeños. This casserole can be made ahead of time and refrigerated until ready to bake.