Tex-Mex Chili Mac
photo by Lavender Lynn
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 680.38 g ground beef
- 2 onions, chopped
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 1 red pepper, chopped
- 14.79 ml cumin
- 14.79 ml chili powder
- 4.92 ml oregano
- salt and pepper
- 453.59 g amber beer
- 283.49 g Rotel Tomatoes
- 453.59 g tomato puree
- 170.09 g cream cheese
- 453.59 g pasta
- 946.36 ml cheese, shredded
directions
- Brown the ground meat and set aside.
- Drain off most of the grease from the meat and saute the onion, garlic, celery, and pepper until soft.
- Add the tomatoes, Rotel, cumin, chili powder, oregano, and salt and pepper.
- Stir well and cook 2 minutes.
- Add the beer and lower the heat to a low simmer.
- Return the meat to the pot and slow simmer for about 15-20 minutes until the flavors all work together.
- Preheat your oven to 350 degrees.
- Cook the pasta according to package directions until al dente, drain and set aside.
- Take the meat mixture off the heat and taste, re-season with salt and pepper, then stir in the cream cheese.
- Toss the pasta with the sauce.
- Spray the casserole dish with oil and layer 1/2 the pasta mixture on the bottom.
- Top with 1/2 the cheese and then spread on the remaining pasta mixture and top with remaining cheese.
- Bake for about 45 minutes, or until hot, browning and bubbly.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.