Ingredients for Chili Mac Casserole
- 1 lb elbow macaroni
- 1 1/2 lbs ground beef
- 1 medium onion, chopped
- 1/2 teaspoon garlic powder
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can tomato sauce
- 1 green bell pepper, chopped
- 1 teaspoon salt
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 (10 3/4 ounce) can condensed cheddar cheese soup and 2 cups shredded cheddar cheese
- 1 (15 ounce) can corn, drained
- 1 teaspoon dried oregano
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How to Make Chili Mac Casserole
- Preheat oven to 350°F (175°C).
- Cook elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in chili powder, cumin, oregano, garlic powder, salt, and pepper. Cook for 1 minute more.
- Add diced tomatoes, tomato sauce, kidney beans, and corn. Bring to a simmer and cook for 5 minutes.
- In a large bowl, combine cooked macaroni, cheese sauce, and chili mixture. Stir until well combined.
- Pour mixture into a greased 9x13 inch baking dish.
- Top with shredded cheddar cheese.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
25g
Fat
14g
Carbs
7g
