Chili Macaroni Casserole

Ingredients

• Servings: 1
• 1 (16 ounce) package elbow macaroni
• 2 pounds lean ground beef
• 1/2 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
• 1/2 cup sour cream
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• 1/2 cup sour cream (optional)

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• 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.