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.
Ingredients:
- 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
Instructions:
Step 1: 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.
Step 2: 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.
Chili Mac Casserole Recipe
Ingredients
- 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
Instructions
- 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.
I am making this tonight, except without the beans. I forgot to pick them up. Oh and I will be adding bacon to it, my very picky 5 year old son is so excited about it!
That bacon sounds like a wonderful idea! Let us know how it turns out.
This looks delicious! I’ve made something like this with ready made sauce. I think I’ll try it your way 🙂
This was a favorite of my brother when we were kids. Of course, he just opened a can of Chef Boyardee, lol. It’s great to see a grown-up recipe!
I have cooked this several times and it is a family favorite.
I made this for dinner last night and it was very tasty. I cut the recipe in half to serve 3 adults, and it fit perfectly in an 8×8 pan. I would say this would serve 4 with salad and bread. There’s a problem when I pin the recipe. The chili mac picture shows up, but the title is for a chicken casserole and then gives the recipe for the chicken casserole. Odd?
I am so glad you enjoyed the recipe. Thanks for letting me know about the image issue. I’ll reach out to Pinterest support for some assistance.
This looks really good and not to hard to make.
I have never heard of this recipe and now I have to try it. This is perfect for the cold weather we are having.
This looks and sounds wonderful! Giving it a try this weekend!
Excellent recipe, the family loved it. I tweaked the recipe a bit based on what I had on hand. I used one pound of ground beef plus about 1/3 lb of chorizo sausage. I used two cans of pinto beans (didn’t have chili beans available). And I just used white cheddar cheese because it’s what I had available. Recipe was spot on perfect and I’ll definitely save and make it again. Oh and I used GF pasta because, well, we’ve got some celiac folk. Definitely recommend!
So happy you liked it Jennie, adding chorizo is a great idea!