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Chili Mac Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound elbow macaroni
  • 2 pounds ground beef
  • 1 large onion diced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 2 cans 15 oz each tomato sauce
  • 1 can 14.5 oz diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat oven to 375°F and grease a large 9x13-inch baking dish, then cook macaroni according to package directions until al dente, drain, and set aside.
  2. In a large pot or Dutch oven, brown ground beef with diced onion over medium-high heat, breaking up the meat as it cooks, then drain excess fat.
  3. Add kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper to the beef mixture and simmer for 10 minutes, stirring occasionally.
  4. Stir the cooked macaroni into the chili mixture until well combined.
  5. Pour half of the chili mac mixture into the prepared baking dish and sprinkle with half of the combined cheeses.
  6. Top with remaining chili mac mixture and sprinkle with remaining cheese.
  7. Bake uncovered for 25-30 minutes until heated through and cheese is melted and golden brown on top.
  8. Let stand for 5 minutes before serving with optional toppings like sour cream, green onions, or jalapeños.