Ingredients
1 1/2 c elbow macaroni
2 lb lean ground beef
1/2 md onion, diced
2 clove garlic, minced
1 can chopped green chiles, undrained (4 oz)
1 can chili with beans (15 oz)
1 can chili without beans (15 oz)
3 Tbsp water, divided
1 pkg taco seasoning (1 oz)
2 tsp cumin
1 1/2 tsp salt
pepper, to taste
2 c shredded Mexican cheese blend
black olives, for serving
sour cream, for serving
green onions, for serving
tortilla chips, for serving
corn chips, for serving
Directions
1. Preheat oven to 350 degrees F. Spray your 9X13 dish with non-stick spray and set aside.
2. Cook macaroni according to the package directions. Drain.
3. As the macaroni is cooking, in a large skillet or saucepan brown the beef, onion, and garlic over medium heat. Drain off any fat.
4. Stir in the can of green chiles and both cans of chili. Rinse each can with 1 Tbsp water and add to the pan.
5. Add taco seasoning, cumin, salt, and pepper. Continue to simmer until hot and bubbly.
6. Add drained macaroni to he beef mixture. Toss well.
7. Transfer to the prepared baking dish.
Chili Mac and Beef Casserole
8. Cover and bake for 20 – 25 minutes until bubbly.
9. Uncover. Sprinkle with cheese. Bake for another 8 – 10 minutes longer until the cheese is fully melted.