Wild West Baked Chili Mac
Get ready to wrangle your taste buds with this hearty, flavor-packed Wild West Baked Chili Mac! This crowd-pleasing comfort food combines tender elbow macaroni, zesty chili-spiced ground beef, and a blend of kidney beans, diced tomatoes, and aromatic vegetables, all baked to perfection under a gooey blanket of cheddar and Monterey Jack cheese. Smoky paprika, cumin, and chili powder deliver a bold, southwestern kick, while a garnish of fresh green onions adds a bright, finishing touch. Perfect for busy weeknights or game-day gatherings, this one-pan marvel is easy to make, deeply satisfying, and sure to be a family favorite. Dive into the ultimate fusion of classic chili and creamy baked pasta for a meal that's as hearty as it is irresistible!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 15 oz canned diced tomatoes
- 15 oz canned kidney beans, drained and rinsed
- 3 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, sliced (for garnish)
- 1 tbsp cooking oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to the package instructions. Drain and set aside.
In a large skillet or Dutch oven, heat the cooking oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon. Drain any excess fat.
Add the diced onion and red bell pepper to the skillet, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper until evenly combined.
Add the diced tomatoes (with their juice), kidney beans, tomato paste, and beef broth to the skillet. Stir well and bring the mixture to a simmer. Allow it to cook for 10 minutes, stirring occasionally, until slightly thickened.
Remove the skillet from heat and mix in the cooked macaroni. Ensure the macaroni is well-coated with the chili mixture.
Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the cheddar cheese and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving. Garnish with sliced green onions for a fresh pop of color and flavor.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 490 mg | 38% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 777 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.
