Sunday, September 23, 2012

Cheesy Macaroni and Chili Casserole

This tasty casserole is a family favorite! It can be assembled in under 30 minutes and popped into the oven for a comforting, affordable, weeknight dinner.

Cheesy Chilighetti
Printable recipe here

  • 1 lb extra lean ground beef or ground turkey (I use ground turkey)
  • 1 medium onion, diced
  • 1/2 sweet red or green pepper, diced
  • 1/2 jalapeno pepper, diced
  • 1 tbsp vegetable or extra virgin olive oil
  • 4 tbsp taco seasoning mix
  • 1 398 ml tin deep brown beans
  • 1 540 ml tin Chili style diced tomatoes or stewed tomatoes
  • 1 540 ml tin mixed beans, rinsed and drained
  • 1 tbsp hot sauce (optional)
  • 2 cups uncooked macaroni noodles
  • 2 cups sharp cheddar cheese or Tex Mex blend by Kraft
  • 1 cup crumbled corn chips
  1. Saute the ground turkey or beef, onion, and peppers over medium high heat in oil until the meat is cooked through and the vegetables are tender.
  2. Stir in the taco mix, tomatoes, beans, and hot sauce. Turn to medium low and let simmer stirring periodically.
  3. Preheat oven to 350.
  4. Cook the macaroni just until al dente (5-7 minutes) in well salted boiling water. 
  5. Drain the macaroni and place in a large bowl. Pour the chili over all and mix well. 
  6. Treat a shallow 4 liter casserole dish with cooking spray and spoon in half of the chili and macaroni.
  7. Sprinkle with 1 cup of cheese and cover with the rest of the macaroni and chili mixture. 
  8. Top with the remaining cheese and the cup of crumbled corn chips.
  9. Bake for 30 minutes until the cheese is melted and the casserole is heated through. 
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