Baked Chili Mac Recipes

Steps:

• Preheat oven to 350 degrees F.
• Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
• While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
• Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
• Add the cooked macaroni and stir well to incorporate.
• Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
• Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
• Serve with a bit of sour cream for topping and veggies.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

Steps:

• 1. Fry the hamburger drain and pour into large stock pot. In the same fry pan add 1 to 2 tablespoons of oil of your choice. Fry the peppers and onions together. Add the peppers and onions to pot.
• 2. Add the rest of the ingredients except for the cornstarch, macaroni and cheese.
• 3. Bring ingredients to a boil on stove while stirring well. Remove from heat. Mix in Uncooked macaroni. sprinkle with cornstarch and stir to combine well.
• 4. Pour into a 2 1/2 quarts or larger casserole dish. you may also use a 9 x 13" baking pan and cover with foil. Bake about 20-30 minutes, or until macaroni is tender. Bake at 350° covered. Uncover casserole. Sprinkle with Mexican cheese. Bake casserole in oven until cheese melts. Remove from oven and serve. This taste even better the second day after it sits. If you wish you can bake this ahead of time and reheat. If you are planning on reheating this. Do not top with cheese until you reheated and let cheese melt.

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

Steps:

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