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Chili Macaroni Casserole
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulgent chili mac casserole featuring layers of creamy macaroni and cheese, flavorful ground beef chili, melted Cheddar cheese, and crispy tortilla chip topping. Perfect for feeding a crowd and pleasing the whole family.
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 2 pounds lean ground beef
  • 0.5 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
  • 1.5 teaspoons garlic powder
  • 0.5 teaspoon black pepper
  • 1 cup crushed tortilla chips
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • In a large pot, bring lightly salted water to a rolling boil. Add the macaroni and cook uncovered until al dente, about 8 minutes. Drain in a colander in the sink.
  • In a large skillet over medium heat, brown the ground beef with onion for about 10 minutes, breaking it up into crumbles. Drain excess grease. Add tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning. Bring to a boil, then simmer for 20 minutes, stirring occasionally.
  • In a saucepan, blend the Cheddar cheese soup and milk until smooth, then gently simmer over medium-low heat. Stir in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder. Season with salt and black pepper to taste.
  • Spread the cooked macaroni evenly in a 10x15-inch baking dish, gently combine with the soup mixture. Top with the savory ground beef chili, then generously sprinkle with 1 cup of shredded Cheddar cheese and crushed tortilla chips for added crunch.
  • Cook in the preheated oven until the casserole is hot and bubbly, and the cheese topping is melted, for 20 to 30 minutes. Serve with a dollop of sour cream on top.

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