- 1 (16 ounce) package elbow macaroni
- 2 pounds lean ground beef
- 1/2 cup chopped onion
- 2 (8 ounce) cans tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can whole kernel corn, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (1.25 ounce) package taco seasoning mix
- 1 (1.25 ounce) package chili seasoning mix
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 1 (10.75 ounce) can milk
- 1 cup shredded Cheddar cheese
- 1/2 cup sour cream
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Cheddar cheese
- 1 cup crushed tortilla chips
- 1/2 cup sour cream (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.
- Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.
- Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.
- Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.
03/11/2017
recipepes.com
Chili Macaroni Casserole, recipe
PT15M
PT1H
5
455 calories
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