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.
This looks so delicious! I pinned it so I could try it out for myself. Can’t wait!!!!
I know my family, and they would tear that up!! Chili mac is one of our favorite meals anytime of the year, but especially in the cold winter months,
I know this would disappear in my house!! Haha. Chili never last! It is seriously so amazing! I think we shall try this one day!
That looks pretty tasty. Thanks for sharing, now I’m good and hungry :).
Oh yum, this looks so delicious. I want to make this for dinner one night next week. Thanks for sharing the recipe!
Oh goodness – does it get more delicious than this? YUM!
We make a stovetop chili mac, so I’ve always wondered how it would adapt for a casserole. We have so many favorites.
This looks like such a hearty meal. I have never had anything like this! I will keep it in mind!
This look amazingly delicious. I might have to give it a try I think my husband would love it.
Do you hear that? It’s a delicious alert! This looks divine! I don’t like mac and cheese AT ALL but I love chilli and my husband loves both, this is probably the perfect dish for both of us! I have to try!