Chili Mac Casserole Recipe

4.5 17 22
Chili Mac Casserole Recipe
Chili Mac Casserole Recipe photo by Taste of Home
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Chili Mac Casserole Recipe

Read Reviews
4.5 17 22
Publisher Photo
This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a green salad for a complete meal. —Marlene Wilson, Rolla, North Dakota
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 cup uncooked elbow macaroni
  • 2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chilies
  • 1-1/4 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 cups shredded reduced-fat Mexican cheese blend
  • Thinly sliced green onions, optional

Directions

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; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. If desired, top with sliced green onions. Yield: 10 servings.
Originally published as Chili Mac Casserole in Light & Tasty August/September 2001, p31

Nutritional 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.

  • 1 cup uncooked elbow macaroni
  • 2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chilies
  • 1-1/4 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 cups shredded reduced-fat Mexican cheese blend
  • Thinly sliced green onions, optional
  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; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
  2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. If desired, top with sliced green onions. Yield: 10 servings.
Originally published as Chili Mac Casserole in Light & Tasty August/September 2001, p31

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Reviews forChili Mac Casserole

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robbrd User ID: 1292786 276339
Reviewed Oct. 15, 2017

"This is a quick and easy recipe that everyone seemed to enjoy. A couple of people felt it needed more spice, which I did up it a little when I made it but apparently not enough for our family's taste. haha"

MY REVIEW
Yvonne User ID: 3426797 276139
Reviewed Oct. 10, 2017

"Delicious! I am not a recipe follower when it comes to spices. But this one I did. I used turkey and beef. I didn't add the tomato paste. I was amazed that one cup of pasta was enough. Reading the recipe I had my doubts about this feeding ten people, but it could. I added fresh red peppers, loads of onions and garlic. The spices were actually enough!! I will be keeping this recipe for many future meals!!!"

MY REVIEW
poobie74 User ID: 1265449 276066
Reviewed Oct. 9, 2017

"Very easy to make and delicious to eat. Did not use green chiles, garlic, or cumin; added green pepper."

MY REVIEW
Toni1954 User ID: 8154324 227164
Reviewed May. 30, 2015

"I have to say this dish is amazing, tasty, love it. Been cooking a long time, but this has a wonderful kick."

MY REVIEW
Medic 716 User ID: 4089259 224032
Reviewed Apr. 2, 2015

"easy to fix and such good flavors...will make again."

MY REVIEW
rmbarr059 User ID: 4046105 221543
Reviewed Feb. 27, 2015

"Good flavor. I cut the recipe in half because I didn't have enough on hand to make the full amount. I substituted the elbow macaroni with whole grain penne and black beans for the kidney beans. Unfortunately I did not have the green chiles either, but it all turned out good anyways. Probably would have been 5 star if I made it as the recipe stated. Will make again."

MY REVIEW
justfrench User ID: 7157074 37325
Reviewed Jan. 6, 2014

"This has become a family favorite!!!"

MY REVIEW
MereHaney User ID: 6841426 55622
Reviewed Sep. 1, 2012

"Very good recipe, easy to through together. I completely forgot to add the green chilies I don't think I would have liked them anyway. Next time I will add Del Monte Fiesta Corn to the dish! My husband and I really enjoyed this."

MY REVIEW
Tuckerom User ID: 6511027 105004
Reviewed Feb. 7, 2012

"A good weeknight meal"

MY REVIEW
vbange User ID: 1656569 123268
Reviewed Jan. 21, 2012

"My three boys loved this! We used crushed tomatoes instead of diced, ground turkey instead of beef and we only had 1/4 cup of Mexican cheese, so we supplemented with Mozzarella and it was still delicious! The boys were asking for seconds! This is a keeper."

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