Description
This easy chili mac and cheese is the ultimate comfort food dinner. Combine tender noodles with savory beef chili, and bake it all together with plenty of melty cheese!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced yellow onion (1 small onion)
- 2 pounds lean ground beef
- 3 cloves garlic, minced
- 1 (15- ounce) can fire roasted diced tomatoes, undrained
- 1 (15- ounce) can tomato sauce
- 1 (6- ounce) can tomato paste
- 1 (4- ounce) can chopped green chilis
- 1 1/2 teaspoons kosher salt
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 (7- ounce) can Mexicorn, drained
- 1 (15- ounce) can black beans, drained and rinsed
- 2 cups uncooked large elbow macaroni
- 1 1/2 cups grated Mexican cheese blend
Instructions
- Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
- In a large, deep skillet or Dutch Oven heat the olive oil over medium heat. Add the onions to the pan and cook until softened, about 5 minutes. Turn the heat up to medium-high and add in the ground beef. Cook until no longer pink. Add in the garlic and cook for 2 more minutes. Drain excess liquid in pan if necessary.
- Add in the fire roasted tomatoes, tomato sauce, tomato paste, green chilis, salt, chili powder, cumin, smoked paprika, corn, and black beans. Stir to combine. Bring mixture to a boil and then turn heat to low and simmer, stirring occasionally.
- Bring a pot water to a boil and cook the macaroni according to package directions. Drain and add the pasta to the chili mixture, stirring to combine.
- Transfer mixture to your prepared baking dish and top with the grated cheese.
- Bake for 25 minutes, or until the cheese is melted and mixture is bubbly.
- Serve immediately.
Notes
- Optional garnishes: Fresh cilantro, sour cream, green onions, avocado, and tortilla chips.
- Storage: Store airtight in the refrigerator for up to 3 days.
Nutrition
- Serving Size:
- Calories: 361
- Sugar: 7.5 g
- Sodium: 1001.7 mg
- Fat: 8.7 g
- Carbohydrates: 39.2 g
- Protein: 32.7 g
- Cholesterol: 62.9 mg
