Southwest Chili Macaroni Cheese
A Tex-Mex spin on classic chili mac. Hearty beef, beans, pasta, and melty cheese baked together in one cozy, family-friendly casserole.
Servings: 8
Calories: 293kcal
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.
Nutrition
Calories: 293kcal | Carbohydrates: 2g | Protein: 31g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 548mg | Potassium: 456mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 224mg | Iron: 3mg
