Chili Mac Casserole
Dive into pure comfort food bliss with this Chili Mac Casserole, a hearty fusion of classic chili and mac and cheese that's perfect for family dinners or potlucks. This easy-to-make recipe features tender elbow macaroni, savory ground beef, and a rich tomato-based sauce seasoned with chili powder, cumin, and paprika for bold Southwest flavors. Diced tomatoes with green chilies and kidney beans add texture and zest, while a gooey blanket of melted cheddar cheese brings it all together. With just 15 minutes of prep time, this one-dish wonder bakes to bubbly perfection in under an hour. Serve it fresh from the oven, garnished with parsley for a pop of color, and watch it disappear, bite by cheesy, spicy bite. Perfect for weeknight meals or feeding a crowd, this casserole is a crowd-pleaser you’ll make on repeat!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 15 ounces Tomato sauce
- 10 ounces Diced tomatoes with green chilies
- 15 ounces Kidney beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and garlic, cooking until fragrant and softened, about 3 minutes.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Drain any excess grease.
Stir in the tomato sauce, diced tomatoes with green chilies, kidney beans, chili powder, cumin, paprika, salt, and black pepper. Simmer the mixture for 10 minutes, stirring occasionally, to allow flavors to meld.
Add the cooked macaroni to the skillet and mix until evenly coated with the chili mixture.
Transfer the chili mac mixture to a greased 9x13-inch casserole dish. Spread it out in an even layer.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.1 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 343 mg | 26% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
