Taste of Home
Chili Mac Casserole
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 10 servings.
This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. —Marlene Wilson, Rolla, North Dakota
Ingredients
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1 cup uncooked elbow macaroni
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2 pounds lean ground beef (90% lean)
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1 medium onion, chopped
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2 garlic cloves, minced
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1 can (28 ounces) diced tomatoes, undrained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (6 ounces) tomato paste
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1 can (4 ounces) chopped green chiles
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1-1/4 teaspoons salt
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon pepper
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2 cups shredded reduced-fat Mexican cheese blend
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Thinly sliced green onions, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 313 calories, 13g fat (6g saturated fat), 69mg cholesterol, 758mg sodium, 22g carbohydrate (6g sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
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