Chili Mac Casserole

Name: Chili Mac Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 1 cup elbow macaroni, uncooked; 1 1/2 lbs lean ground beef; 1 medium onion, chopped; 2 large garlic cloves, minced; 1 (28 ounce) can diced tomatoes, undrained; 1 (16 ounce) can kidney beans, rinsed, drained; 1 (6 ounce) can tomato paste; 1 (4 ounce) can green chilies, chopped; 1 teaspoon salt; 3/4 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/2 teaspoon pepper; 2 cups reduced-fat Mexican cheese blend, shredded

(15)

Recipe by Sydney Mike

The original of this somewhat spicy mac-&-cheese -- now slightly tweaked -- was found in the 2006 cookbook, Taste of Home Everyday Light Meals.

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READY IN: 1hr

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

1

cup elbow macaroni, uncooked
1 ¹⁄₂

lbs lean ground beef
1

medium onion, chopped
2

large garlic cloves, minced
1

(28 ounce) can diced tomatoes, undrained
1

(16 ounce) can kidney beans, rinsed, drained
1

(6 ounce) can tomato paste
1

(4 ounce) can green chilies, chopped
1

teaspoon salt
³⁄₄

teaspoon chili powder
¹⁄₄

teaspoon ground cumin
¹⁄₂

teaspoon pepper
2

cups reduced-fat Mexican cheese blend, shredded

DIRECTIONS

Cook macaroni according to package directions.
Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain.
Preheat oven to 375 degrees F & coat a 13"x9" baking dish with nonstick cooking spray.
Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine.
Drain macaroni, then add it to the beef mixture, stirring to combine.
Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly.
Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.

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