Beef, Casseroles

Chili Mac Casserole

  • 1 cup Elbow Macaroni -uncooked
  • 2 pounds Hamburger
  • 1 medium Onions, chopped
  • 2 cloves Garlic, finely minced
  • 1 can (16oz) Kidney beans-drained
  • 1 can (28oz) Tomatoes-diced (undrained)
  • 1 can (6oz) Tomato paste
  • 1 can (4oz) Green chilies, chopped
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Black pepper
  • 2 cups Mexican cheese blend- shredded

    • Cook macaroni according to box. Meanwhile in a large pan cook hamburger, onionsand garlic over medium heat (drain). Stir in tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni and add to beef mixture. Put in 9x13 pan coated with Pam. Cover and bake at 375° for30 minutes, then uncover, sprinkle withcheese and bake for another 8-10 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sabrina Johnson of St Paul, MN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!