Description
A hearty and comforting dish combining chili and macaroni in a casserole form. Perfect for a family dinner or potluck.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (8 oz) tomato sauce
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1 cup water
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, brown the ground beef with onion, bell pepper, and garlic. Drain excess fat.
- Add diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, salt, and black pepper. Stir well.
- In a greased casserole dish, layer uncooked macaroni, followed by the chili mixture. Pour water over the top.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle cheese on top, and bake for an additional 15 minutes until cheese melts.
- Let cool slightly before serving.
Notes
- You can substitute ground turkey for a leaner option.
- Add jalapeños for extra spice.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
