Mexi Ground Beef Chili Macaroni Casserole

READY IN: 1hr 43mins


  • 2
    tablespoons minced fresh garlic
  • 1
    onion, chopped
  • 1
  • 1 -2
    teaspoon dried chili pepper flakes (optional or to taste, add in if you like spicy!)
  • 2
    (1 ounce) packages taco seasoning mix (you can use 1 package if desired, or use a single or double recipe of my Kittencal's Taco Seasoning Mix)
  • 13
    cup grated parmesan cheese (optional)
  • 8
    slices bacon (cooked till very crisp and chopped)
  • 1
    (8 ounce) can tomato sauce
  • 2
    (10 ounce) cans tomato soup
  • 1 -2
    tablespoon brown sugar (optional)
  • seasoning salt (can use white salt)
  • 3
    cups cooked macaroni (can use less, cook the macaroni to JUST firm-tender)
  • 4
    cups shredded tex-mex cheese, divided (or to taste or cheddar cheese or mozzarella cheese)


  • In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat.
  • Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute.
  • Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally.
  • Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese.
  • Add in the cooked macaroni pasta; mix to combine.
  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch casserole dish (or larger).
  • Transfer the mixture to the casserole dish.
  • Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese.
  • Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted.
  • Delicious!