Chili Mac Casserole
Ingredients
- Salt and freshly ground black pepper
- 1 cup uncooked elbow macaroni
- 2 pounds ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (28 ounce) can diced tomatoes undrained
- 1 (16 ounce) can kidney beans rinsed and drained
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can diced green chilies undrained
- 2 cups shredded cheese
- thinly sliced scallions for garnish
Instructions
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add macaroni and cook until tender according to package directions, about 9 minutes. Drain well.
- Meanwhile, in a large skillet over medium-heat, add beef and onion. Cook until the meat is no longer pink, about 5 minutes. Drain well.
- Stir in the garlic, chili powder, and cumin until fragrant, about 30 seconds. Add tomatoes and their juice, kidney means, tomato paste, green chilies, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Add drained macaroni and stir to combine.
Tried this recipe?Let us know how it was!