If there's one casserole my family asks for on repeat, it's this Southwest Chili Macaroni Casserole. It's got everything you want in a weeknight dinner, pasta, a hearty beef-and-bean chili base, plenty of Tex-Mex spice, and a melty blanket of cheese on top. Basically, it's the lovechild of chili night and mac & cheese night.
And the best part? You can prep it in just 20 minutes, toss it in the oven, and have a bubbling, golden, family-size dinner ready to go. I've even made it ahead and kept it in the fridge for the busiest days, because sometimes life just calls for a casserole waiting in the wings. If you love this type of recipe make sure to try my Walking Taco Casserole for a full comfort spread.
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The ingredients
Oil - Just enough to get the skillet going.
Elbow macaroni - Any short pasta works, but elbows hold the sauce best.
Ground beef - Lean, so the casserole isn't greasy.
Onion & garlic - Flavor builders.
Jalapeño - A Southwest twist; deseed if you like it mild.
Diced tomatoes - Fire-roasted are even better here.
Kidney beans - Classic chili base, full of protein.
Cream of tomato soup - Adds creaminess and ties everything together.
Spices - Chili powder + cumin give it a Tex-Mex punch.
Salt & pepper - Always.
Cheese - A Monterey jack and cheddar combo melts beautifully.
Green onion - A pop of freshness right at the end.
For the ingredients quantities go to the recipe card below
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Steps-by-step Instructions for the Southwest Chili Macaroni Casserole
Heat oven to 375°F.
Cook pasta until al dente, then drain and set aside.
Brown beef: Heat oil in a skillet. Add beef, onion, garlic, and jalapeño. Cook until beef is browned and crumbly.
Simmer: Stir in diced tomatoes, beans, soup, and spices. Let it bubble for 5 minutes.
Mix pasta into the skillet until everything is coated.
Assemble: Spread into a greased 9x13 baking dish.
Top with cheese: Sprinkle evenly over the top.
Bake uncovered for 25 minutes until golden and bubbling.
Garnish with green onions and serve hot.
Tips for Success
- Keep pasta just slightly undercooked before baking-it'll soften in the oven.
- Want extra spice? Leave jalapeño seeds in or add cayenne.
- For creamy vibes, stir in a scoop of sour cream before baking.
Variations
- Protein swap: Try ground turkey or shredded chicken.
- Veggie boost: Add corn, bell peppers, or zucchini.
- Cheesy layer: Add crushed tortilla chips under the cheese for crunch.
Serving Ideas
I love this casserole with a simple salad or roasted veggies. Cornbread or garlic bread on the side makes it feel like a feast.
Storage Tips
Reheat: Microwave portions or reheat covered in the oven at 350°F.
Fridge: Up to 4 days in an airtight container.
Freezer: Assemble unbaked, wrap tightly, freeze up to 2 months. Add cheese after thawing for best results.
FAQ
Can I make this ahead?
Yes, assemble it up to 24 hours in advance. Keep covered in the fridge and bake when ready.
What's the best cheese to use?
I love Monterey jack + cheddar, but pepper jack gives a spicy twist.
Can I make it vegetarian?
Skip the beef, double the beans, and maybe toss in lentils for extra protein.
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Southwest Chili Macaroni Cheese
Equipment
- 9x13 baking dish
- large skillet
- oven
Ingredients
- 1 tablespoon oil
- 1 ½ cups uncooked elbow macaroni
- 2 lbs lean ground beef
- 1 onion chopped
- 1 garlic clove minced
- 1 jalapeño finely diced
- 1 can 28 oz diced tomatoes, with juice
- 1 can 16 oz kidney beans, rinsed and drained
- 1 can 14.5 oz cream of tomato soup
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Monterey jack
- 1 cup shredded cheddar
- 1 green onion chopped
Instructions
- Preheat oven to 375°F. Grease a baking dish.
- Cook macaroni until al dente, drain, set aside.
- Heat oil in skillet. Add beef, onion, garlic, jalapeño. Cook until browned.
- Stir in tomatoes, beans, soup, and spices. Simmer 5 minutes.
- Fold in pasta until coated.
- Transfer to baking dish, spread evenly.
- Top with cheeses.
- Bake 25 minutes until bubbly.
- Sprinkle green onion before serving.
Notes
- Freeze unbaked casserole for future dinners-just thaw and bake.
- Add a dollop of sour cream before serving for creaminess.
- Swap beans for black beans or pinto beans if you prefer.
- Leftovers reheat beautifully for next-day lunches.
Sophie Viau says
his casserole is pure comfort food with a Tex-Mex twist. The beef, beans, and pasta make it super hearty, and that cheesy topping seals the deal. It’s one of those recipes that always gets my family around the table!