Chili Mac Casserole Recipes

Steps:

• Cook macaroni according to package directions.
• Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain.
• Preheat oven to 375 degrees F & coat a 13"x9" baking dish with nonstick cooking spray.
• Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine.
• Drain macaroni, then add it to the beef mixture, stirring to combine.
• Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly.
• Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer 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.

Steps:

• Preheat oven to 350 degrees.
• In medium saucepan, simmer chili until heated through.
• Cook macaroni according to package directions; drain well and set aside.
• Grease a deep 8-quart or similar casserole dish.
• Spoon 1 cup of chili evenly on bottom of dish. Next, layer half of the macaroni, drizzle half of the ketchup (approx. 1/4 cup), half of the remaining chili and half of the cheeses. Repeat layering with remaining macaroni, 1/4 cup ketchup, remainder of chili and remaining cheeses. Top with jalapeno slices, if desired.
• Cover and bake 30 minutes. Remove cover and bake an additional 10 minutes or until heated through and cheese is bubbly.
• *NOTE: I prefer my home-made chili in this recipe, but if I use canned chili, I like to add chopped green pepper, chopped onion, 4 oz. can green chilies, cayenne pepper or whatever I have on hand to "doctor" it up.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the chili, tomatoes, chips, 1/2 cup cheese, rice, chili powder, salt and pepper. Drain pasta; add to beef mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.