Chili Macaroni Casserole

This dolled-up chili mac casserole has a layer of creamy macaroni and cheese, topped with a layer of ground beef chili, more Cheddar cheese, and tortilla chips for crunch. Your family will love this, and it serves a big bunch of people.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 539 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 1 (1.25 ounce) package taco seasoning mix
• 2 pounds lean ground beef
• 1 (14.5 ounce) can diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 1 (1.25 ounce) package chili seasoning mix
• 1 cup crushed tortilla chips
• 1 (16 ounce) package elbow macaroni
• 1 (10.75 ounce) can milk
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (10.75 ounce) can condensed Cheddar cheese soup
• 1 (14 ounce) can whole kernel corn, drained
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.5 cup chopped onion
• 1.5 teaspoons garlic powder
• 0.5 teaspoon black pepper

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Step 3

In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.

Step 4

Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.

Step 5

Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.

Step 6

Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.