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Title: Chilli Mac Casserole
Categories: Pasta, Beef, Vegetables, Chilies, Cheese
Yield: 10 servings
1 c Uncooked elbow macaroni
2 lb Lean ground beef
1 md Onion; chopped
2 cl Garlic; minced
28 oz Can diced tomatoes;
- undrained
16 oz Can kidney beans; rinsed,
- drained
6 oz Can tomato paste
4 oz Can chopped green chilies
1 1/4 ts Salt
1 ts Chilli spice mix
1/2 ts Ground cumin
1/2 ts Pepper
2 c Shredded Mexican cheese
- blend
Thin sliced green onions;
- opt
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 13" X 9" baking dish coated with cooking
spray. Cover and bake @ 375ºF/190ºC 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.
Marlene Wilson, Rolla, North Dakota
Makes: 10 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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