Chili-Bean Macaroni Casserole

45m
Prep Time
90m
Cook Time
2h 15m
Ready In


"Really good! This is a fairly large casserole, it's great as leftovers the next day and we all know that leftovers are never a bad thing! Adapted from Cooks Illustrated"

Original is 7 servings

Nutritional

  • Serving Size: 1 (494.6 g)
  • Calories 815.1
  • Total Fat - 29.8 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 93.7 mg
  • Sodium - 479.4 mg
  • Total Carbohydrate - 85.3 g
  • Dietary Fiber - 23.9 g
  • Sugars - 11.1 g
  • Protein - 56.6 g
  • Calcium - 594.8 mg
  • Iron - 11 mg
  • Vitamin C - 53.6 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Preheat your oven to 400 degrees.

Step 2

Grease a 9x13 casserole pan.

Step 3

In a large skillet, cook ground beef until browned, about 20 minutes. Drain the fat and set aside.

Step 4

To the same skillet add 3 tablespoons olive oil over medium heat. Add onions and bell pepper, sauté until softened, about 8 minutes. Add in garlic and cook for a couple of minutes more. Stir in chili powder, cumin, and black pepper.

Step 5

Slowly stir in crushed tomatoes, diced tomatoes, brown sugar and chili flakes. Add the cooked ground beef back in and kidney beans. Simmer the sauce for about 20 minutes stirring occasionally. Season with salt.

Step 6

Combine the sauce and meat mixture with the cooked pasta. Stir in 1/2 cup (or a little more if you like) of co-jack cheese.

Step 7

Pour the mixture into casserole pan..

Step 8

Top with remaining two cups of cheese. Cover with foil and bake for about 35 minutes.

Step 9

Remove the foil and cook for 10 minutes longer, or until the cheese is melted and bubbly.

Step 10

Top with green onion for garnish, and Fritos if you’d like.

Tips


No special items needed.

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