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).
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