Chili Macaroni Casserole


1 cup uncooked elbow macaroni
1 lb/500 g ground beef
1 medium onion, chopped
2 cloves garlic, pressed
1/4 cup/60 mL tomato paste
1 can (28 oz/796 mL) diced tomatoes, undrained
1 can (28 oz/796 mL) kidney beans, drained and rinsed
1 can (4 oz/114 mL) chopped green chiles
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp pepper
1 cup grated mozzarella cheese
1 cup grated Cheddar cheese


Preheat oven to 375F/190C.

Cook macaroni according to package directions. Drain.

Meanwhile, in a deep skillet over medium heat, brown the beef with the onion and garlic. Drain off any fat.

Add the tomato paste, diced tomatoes, kidney beans, chiles, chili powder, salt, cumin and pepper. Stir to mix.

Add the drained macaroni. Stir to mix.

Transfer to a 13 x 9 inch/32 x 22 cm baking dish.

Bake for 30 minutes.

Remove from oven. Sprinkle with grated cheese. Return to oven and bake until cheese melts (about 5 minutes).

This recipe is also linked to...

This Week's Cravings: Eat with Your Kids Day
It's a Blog Party's Fall Fest Recipes 2011
Food on Friday: Stews and Casseroles


Anonymous said...

Diana Spate ~ My hubby is a 'picky' eater and he can't wait for me to make this AGAIN!! LOL! :) Can't wait to go thru the recipes and find more treasures in here!! :)~ Amazing Carolynn and thanks SO much for sharing!

Anonymous said...

Hello Carolynn - just wanted to thank you again for this recipe (it's in the oven baking as I type this!) ☺️It's been a hit for a few years now and I've even passed the recipe on to my sisters.

Diana (Betty's friend) 💙