Mexi Ground Beef Chili Macaroni Casserole Recipes

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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

MEXI GROUND BEEF CHILI MACARONI CASSEROLE



Mexi Ground Beef Chili Macaroni Casserole image

Sausage meat can be used in place of the ground beef, and any small pasta can be substituted for the macaroni. If you like more chili flavor then add in a couple tablespoons of chili powder. I have even added in some red kidney beans and sliced green olives to this casserole, but that is optional. This casserole can be completely prepared up to 24 hours in advance, cover the casserole dish tightly with plastic wrap, then refrigerate until ready to bake, increase the cooking time slightly. For taco seasoning see recipe #76616.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h43m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb ground beef
2 tablespoons minced fresh garlic
1 onion, chopped
1 green bell pepper, chopped
1 -2 teaspoon dried chili pepper flakes (optional or to taste, add in if you like spicy!)
2 (1 ounce) packages taco seasoning mix (you can use 1 package if desired, or use a single or double recipe of my Kittencal's Taco Seasoning Mix)
1/3 cup grated parmesan cheese (optional)
8 slices bacon (cooked till very crisp and chopped)
1 (8 ounce) can tomato sauce
2 (10 ounce) cans tomato soup
1 -2 tablespoon brown sugar (optional)
seasoning salt (can use white salt)
pepper
3 cups cooked macaroni (can use less, cook the macaroni to JUST firm-tender)
4 cups shredded tex-mex cheese, divided (or to taste or cheddar cheese or mozzarella cheese)

Steps:

  • In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat.
  • Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute.
  • Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally.
  • Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese.
  • Add in the cooked macaroni pasta; mix to combine.
  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch casserole dish (or larger).
  • Transfer the mixture to the casserole dish.
  • Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese.
  • Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted.
  • Delicious!

CHILI MAC CASSEROLE



Chili Mac Casserole image

The original of this somewhat spicy mac-&-cheese -- now slightly tweaked -- was found in the 2006 cookbook, Taste of Home Everyday Light Meals.

Provided by Sydney Mike

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

1 cup elbow macaroni, uncooked
1 1/2 lbs lean ground beef
1 medium onion, chopped
2 large garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed, drained
1 (6 ounce) can tomato paste
1 (4 ounce) can green chilies, chopped
1 teaspoon salt
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon pepper
2 cups reduced-fat Mexican cheese blend, shredded

Steps:

  • Cook macaroni according to package directions.
  • Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain.
  • Preheat oven to 375 degrees F & coat a 13"x9" baking dish with nonstick cooking spray.
  • Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine.
  • Drain macaroni, then add it to the beef mixture, stirring to combine.
  • Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly.
  • Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.

MEXI-MAC CASSEROLE



Mexi-Mac Casserole image

I typically have most of the ingredients for this dish in my pantry. Green chiles give it a little bite, but it's easy to swap in a can of spicier tomatoes to turn up the heat. -Jan Conklin, Stevensville, Montana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1-1/2 pounds lean ground beef (90% lean)
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1 can (4 ounces) chopped green chiles
1 envelope reduced-sodium taco seasoning
2-1/2 cups shredded Mexican cheese blend, divided
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (7-3/4 ounces) Mexican-style hot tomato sauce
1/2 cup crushed tortilla chips

Steps:

  • Prepare macaroni and cheese mix according to package directions. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink, breaking meat into crumbles; drain., Add the diced tomatoes, green chiles and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner., Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese., Bake, uncovered, at 350° until bubbly, 30-35 minutes. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 555 calories, Fat 27g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 1330mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 33g protein.

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