Tis the season for casseroles! I don’t know what it is exactly about this time of the year that has me craving casseroles, but I know I am not alone in this. There is something so comforting about a casserole. Not to mention that having the oven turned on for a bit, helps to take the chill out of the air.
Last weekend I was having such a craving for chili, so I made this chili mac casserole. It really hit the spot. It was also a welcoming site for my sister-in-law and mother after they returned from a long afternoon of shopping. That’s one of the things I love about a hearty casserole recipe like this, there is usually enough to share with extended family and friends.
Chili Mac Casserole
1 1/2 cups uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (6 ounces) tomato paste
1-1/2 teaspoons salt
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon pepper
dash or two of hot sauce
1 cup shredded reduced-fat Mexican cheese blend
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain of excess fat. Stir in the tomatoes, beans, tomato paste and seasonings.
Drain macaroni and add to beef mixture. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover and sprinkle with cheese. Bake an additional 5-8 minutes or until cheese is melted.
Yields 10 servings.
What’s your favorite cold weather casserole?
Check out these other comforting recipes!