Chili Macaroni Casserole

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Description

This is a delicious layered dish of chili and macaroni and cheese, topped with tortilla chips and cheese for a nice crunch. Serve with a dollop of sour cream. My family loves it!

Ingredients

  • 1 (16 ounce) package elbow macaroni
  • 2 pounds lean ground beef
  • ½ cup chopped onion
  • 2 (8 ounce) cans tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 (10.75 ounce) can condensed cheddar cheese soup
  • 1 (10.75 ounce) can milk
  • 1 cup shredded Cheddar cheese
  • ½ cup sour cream (Optional)
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded Cheddar cheese
  • 1 cup crushed tortilla chips
  • ½ cup sour cream (Optional)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
  3. stir in the macaroni
  4. and return to a boil. Cook the pasta uncovered
  5. stirring occasionally
  6. until the pasta has cooked through
  7. but is still firm to the bite
  8. about 8 minutes. Drain well in a colander set in the sink.
  9. In a large skillet over medium heat
  10. cook and stir the ground beef with onion until the meat is browned
  11. about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce
  12. diced tomatoes
  13. corn
  14. kidney beans
  15. taco seasoning
  16. and chili seasoning; bring to a boil
  17. reduce heat to a simmer
  18. and cook
  19. stirring occasionally
  20. for about 20 minutes.
  21. Whisk the Cheddar cheese soup and milk in a saucepan until smooth
  22. and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese
  23. 1/2 cup of sour cream
  24. and garlic powder; season to taste with salt and black pepper.
  25. Arrange the cooked macaroni into the bottom of a 10×15-inch baking dish
  26. and mix with the soup mixture. Pour the ground beef chili over the macaroni
  27. and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.
  28. Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted
  29. 20 to 30 minutes. Serve topped with dollops of sour cream.

Prep Time: 15 mins

Cook Time: 55 mins

Total Time: 1 hr 10 mins

Servings: 12

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