Chili Mac and Cheese

By ldelmas

Serves 12–14

Ingredients

• 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

Step 1

Preheat the oven to 375°F.
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.
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.
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.