Mexi Ground Beef Chili Macaroni Casserole
Dive into a comforting, flavor-packed dinner with this Mexi Ground Beef Chili Macaroni Casserole! This hearty casserole combines tender elbow macaroni, seasoned ground beef, black beans, and sweet corn in a zesty chili-spiced tomato sauce, all topped with melted layers of cheddar and Monterey Jack cheese. With smoky paprika, aromatic cumin, and a hint of garlic infusing every bite, this dish is a perfect fusion of cheesy pasta bake and bold Mexican-inspired flavors. Ready in under an hour and generously serving six, it’s an easy weeknight meal or a crowd-pleasing potluck centerpiece. Garnish with fresh cilantro for a vibrant finish and serve it on its own, or pair with a crisp green salad for a complete meal.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 15 ounces canned diced tomatoes (with juice)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces elbow macaroni (dry)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Cook the elbow macaroni in a pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon as it cooks (about 5-7 minutes). Once cooked through, drain any excess fat from the skillet.
Add the diced onion, bell pepper, and minced garlic to the skillet with the ground beef. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the tomato paste, canned diced tomatoes (with their juices), black beans, corn, chili powder, ground cumin, smoked paprika, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, to combine the flavors.
Add the cooked elbow macaroni to the skillet and stir until the pasta is evenly coated in the chili mixture.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Top the casserole with the shredded cheddar cheese and Monterey Jack cheese, spreading it evenly over the surface.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to rest for 5-7 minutes before serving. Optionally, garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 7769 mg | 338% | |
| Total Carbohydrate | 376.5 g | 137% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 44.7 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2845 mg | 219% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4858 mg | 103% | |
*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.
