Description
A hearty and comforting dish combining chili and macaroni in a baked casserole.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups water
Instructions
1. Preheat oven to 375°F.
2. Brown ground beef with onion and garlic in a skillet over medium heat.
3. Add kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Stir well.
4. Mix in uncooked macaroni and water.
5. Transfer mixture to a greased 9×13-inch baking dish.
6. Cover with foil and bake for 45 minutes.
7. Remove foil, sprinkle cheese on top, and bake for another 15 minutes.
8. Let stand for 5 minutes before serving.
Notes
You can substitute ground turkey for ground beef.
Add jalapeños for extra heat.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg