Chili Macaroni Casserole Recipe
Chili Macaroni Casserole Recipe photo by Taste of Home

Chili Macaroni Casserole Recipe

Publisher Photo
With wagon wheel pasta and popular Tex-Mex ingredients, this beefy main dish from Janet Kanzler of Yakima, Washington is a sure family-pleaser. Simply add a mixed green salad with any light dressing you like for a complete dinner.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 cup uncooked wagon wheel pasta
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can (15 ounces) turkey chili with beans
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 cup crushed baked tortilla chip scoops
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 1/4 cup uncooked Minute® White Rice
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

One serving (1 cup) equals 358 calories, 11 g fat (5 g saturated fat), 60 mg cholesterol, 847 mg sodium, 36 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Directions

  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Chili Mac Casserole in Quick Cooking September/October 2004, p20

Nutritional Facts

One serving (1 cup) equals 358 calories, 11 g fat (5 g saturated fat), 60 mg cholesterol, 847 mg sodium, 36 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Reviews for Chili Macaroni Casserole

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Jan. 17, 2011

"I have a 2 year old so I omitted the chili powder. I also did not use the tortilla chips so I doubled the amount of pasta and cheese. This family loves cheese! The 2 year old ate it up so I will be making it again. VERY IMPORTANT, make sure you use instant rice, not regular. Regular will not cook through."

MY REVIEW
Reviewed Jan. 10, 2011

"I do not understand why they put rice in it,I like rice but there is pasta in it ,do all pasta or do all rice.I used to make something like this years ago but I layered the chips in it.But after all that I am going to try this the way it is written,altho Ihave home chili so will use it."

MY REVIEW
Reviewed Jan. 10, 2011

"In all honesty, I did not make this recipe because I would never use canned chili....way tooo much fat. Also, in all honesty, I live in Texas and we would never use canned chili in any recipe."

MY REVIEW
Reviewed Oct. 12, 2010

"I tripled this recipe over the weekend for an early Halloween party. I called it spider web casserole (the wagon wheel pasta kinda looks like spiderwebs) and the kids all loved it plus it was super filling so they didn't eat quite as many sweets. I will definitely keep this recipe around to feed my crew on a week night because it goes together quickly."

MY REVIEW
Reviewed Oct. 9, 2010

"Made this lastnight and it was really good. Switched the can of turkey chili for a can of chili beans, though. Perfect."

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