Baked Chili Mac Recipes

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CHILI MAC



Chili Mac image

Add a little spice to this comfort food favorite, by sprinkling on Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese. Ole!

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 55m

Yield 6

Number Of Ingredients 8

1 pound ground beef or turkey
1 medium onion, chopped
1 green bell pepper, chopped
1 (14.5 ounce) can Mexican or chili-style stewed tomatoes, undrained
½ cup water
1 (1.25 ounce) package taco seasoning mix
2 cups elbow macaroni or small shells, cooked and drained
2 cups Sargento ® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided

Steps:

  • Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
  • Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 17.1 g, Fiber 2.5 g, Protein 32.1 g, SaturatedFat 7.4 g, Sodium 893.9 mg, Sugar 5.7 g

CHILI MAC AND CHEESE



Chili Mac and Cheese image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

Kosher salt and black pepper
2 cups (8 ounces) macaroni
2 tablespoons vegetable oil
1 small red onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
8 ounces lean ground beef
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
One 15-ounce can kidney beans, undrained
One 14.5-ounce can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
4 ounces cream cheese
2 cups shredded sharp Cheddar, plus extra for garnish
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 green onions, chopped
Corn chips, such as Tostitos Scoops, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
  • Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
  • In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
  • Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

CHILI MAC CASSEROLE



Chili Mac Casserole image

This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. -Marlene Wilson, Rolla, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 14

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 chiles
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

Steps:

  • 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, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

Nutrition Facts : Calories 313 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 758mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

CHILI MACARONI CASSEROLE



Chili Macaroni Casserole image

This is a delicious layered dish of chili and macaroni and cheese, topped with tortilla chips and cheese for a nice crunch. Serve with a dollop of sour cream. My family loves it!

Provided by Beth71

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 19

1 (16 ounce) package elbow macaroni
2 pounds lean ground beef
½ 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
½ cup sour cream
1 ½ teaspoons garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
½ cup sour cream

Steps:

  • 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.

Nutrition Facts : Calories 539.4 calories, Carbohydrate 53.1 g, Cholesterol 80.8 mg, Fat 22.8 g, Fiber 5.6 g, Protein 30.1 g, SaturatedFat 11.1 g, Sodium 1389.3 mg, Sugar 7.4 g

WILD WEST BAKED CHILI MAC



Wild West Baked Chili Mac image

Bring together two comfort foods in this Wild West Baked Chili Mac! This baked chili mac features mac and cheese, chili and a cornbread topping.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield Makes 10 servings, 1 cup each.

Number Of Ingredients 4

1 pkg. (24 oz.) VELVEETA Shells & Cheese Dinner
2 cans (14.3 oz. each) chili with beans
1 cup each: chopped green and red bell peppers (1 large each)
1 pkg. (8.5 oz.) cornbread mix

Steps:

  • Preheat oven to 375°F. Prepare Dinner as directed on package. Stir in chili and peppers. Spread into 13x9-inch baking dish.
  • Prepare cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges.
  • Bake 25 to 30 min. or until top of cornbread is golden brown and wooden pick inserted in center comes out clean.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 770 mg, Carbohydrate 44 g, Fiber 5 g, Sugar 9 g, Protein 12 g

BAKED CHILI



Baked Chili image

This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 21

1 pound ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder
CORN BREAD BISCUITS:
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup sour cream

Steps:

  • In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

Nutrition Facts : Calories 411 calories, Fat 12g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 1094mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 8g fiber), Protein 22g protein.

WILD WEST BAKED CHILI MAC



Wild West Baked Chili Mac image

From Kraft -- great meal to throw together using stuff I always have in the pantry!! Original recipe says that this makes 10 servings (1 cup each), but when using this as a main meal, there is no way my family could get 10 servings out of it!! I have reduced it to six servings, but judge accordingly :)

Provided by iewe7726

Categories     Tex Mex

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

1 (24 ounce) package Velveeta shells and cheese dinner
2 (14 1/3 ounce) cans chili with beans
1 large green pepper, chopped
1 large red pepper, chopped
1 (8 1/2 ounce) package cornbread mix

Steps:

  • PREHEAT oven to 375°F Prepare shells and cheese dinner as directed on package.
  • Stir in chili and peppers. Spread into 13x9-inch baking dish.
  • Prepare the cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges.
  • Bake 25 to 30 minutes in preheated 375 degree oven, or until top of cornbread is golden brown and wooden pick inserted in center comes out clean.
  • Serving Suggestion -- a little extra shredded cheese, or some sour cream! If you like it a little spicy, use hot chili with beans.

BAKED CHILI MAC



Baked Chili Mac image

In searching what to make for dinner tonight, I took out a package of ground meat (buffalo, specifically) from the freezer, and found a box of elbow macaroni. Looked like Chili Mac makings to me! :) I had never made Chili Mac before (I just remember having it in the cafeteria when in grade school), so I took a look at what was here on Zaar... and was surprised not find many recipes for it. I put together a recipe out of what I found here and elsewhere online, but the below meat chili mac was somewhat adapted from Miss Annie's vegetarian Marvelous Macaroni Chili. Very tasty, very flexible! :) This is a Pantry Challenge recipe.

Provided by Julesong

Categories     Lunch/Snacks

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup uncooked elbow macaroni (we use Mission lower-carb macaroni)
1 lb ground chicken or 1 lb ground turkey
1 cup chopped yellow onion
1 tablespoon minced garlic (about 4 cloves)
1 (14 -15 ounce) can chopped peeled tomatoes, with juice
1 (6 ounce) can tomato paste
1 (7 ounce) can chopped mild green chilies, with liquid
1 (15 ounce) can black beans or 1 (15 ounce) can black soybeans, drained
1 teaspoon chili powder
1 teaspoon dried ancho chile powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon salt
Tabasco sauce, to taste
1 1/2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
  • While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
  • Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
  • Add the cooked macaroni and stir well to incorporate.
  • Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
  • Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
  • Serve with a bit of sour cream for topping and veggies.

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From momswhothink.com


CHILI MAC CASSEROLE - PLAIN CHICKEN
2021-01-13 In a large skillet, brown ground beef over medium heat. Drain the grease from the skillet. Add chili seasoning, diced tomatoes, Rotel tomatoes, tomato paste, and chili beans. Stir in the cooked pasta. Spread the beef mixture into a baking dish. Top the casserole with shredded cheese and bake.
From plainchicken.com


BAKED CHEESY CHILI MAC - RECIPES NEED
3. Add chili, cumin, chili powder, salt and pepper and mix. Add black beans, kidney beans, tomatoes, chicken broth, and elbow macaroni. Stir everything until it boils. Reduce the heat to a simmer, cover the pot and simmer for 9 to 12 minutes or until the pasta is tender. 4. Add a cup of shredded cheese and sprinkle the rest of the cheddar ...
From recipesneed.com


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