Chili Mac and Cheese

Chili Mac and Cheese

 

No one has ever become poor by giving. Anne Frank

  • 3 cups uncooked elbow macaroni, cooked according to package directions
  • 2 Tbsp oil
  • 1 lb ground beef
  • 1 cup medium-diced onion
  • 2 tsp minced garlic
  • 1 (14.5-oz) can diced tomatoes
  • 1 (8-oz) can tomato sauce
  • 1 (15-oz) canned pinto beans, drained and rinsed
  • 1 (10.75-oz) can cheddar cheese soup
  • 2 tsp dried oregano
  • 1 (4.5-oz) can chopped green chilies
  • 1 package taco seasoning
  • 2 (8-oz) packages shredded Mexican-blend cheese

Preparation:

  1. Preheat the oven to 375°F.
  2. Heat the oil in a medium-size skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook until the beef is no longer pink.
  3. Drain the fat from the meat and place the mixture in a large bowl. Add the macaroni, diced tomatoes, tomato sauce, pinto beans, cheddar cheese soup, oregano, green chilies, taco seasoning, and 1 bag of the cheese. Mix together until all ingredients are well combined.
  4. Place mixture into a 2″ deep 9″ x 13″ pan. Top with remaining cheese. Bake for 45 minutes, or until the dish is bubbly and golden brown on top.

 

 

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