This easy chili casserole is comfort food at its finest!
- 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
- 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.
Optional garnishes: cilantro, sour cream, green onions, avocado, and tortilla chips. Store airtight in the refrigerator for up to 3 days.
Keywords:: cookies and cups, chili, casserole recipe, chili mac casserole, chili casserole