Channel Your Inner Child With This Chili Cheese Casserole Recipe
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If you’re looking for something cheesy, pleasy, and easy you’ve come to the right recipe!
Check out what my pals over at Group Recipes had to say about this recipe:
“This recipe is for YOU, the person out there who loves chili (Have you tried my Slow Cooker Chili?), loves pasta (this Italian Chicken Sausage Pasta is to die for!), and can never turn down a good casserole! This Chili Cheese casserole has elements of a hearty good chili, but is delivered to your table in the form of a pasta casserole that your whole family will enjoy!”
I know that I certainly love chili and my children do, too!
Ingredients
1/2 pound elbow macaroni, cooked for 1 minute less than the package recommends
1 pound lean ground beef
3 tablespoons Bertolli olive oil
1 large yellow onion or two small yellow onions
6 garlic cloves, minced
1 1/2 tablespoons McCormick chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1- 28 ounce can Hunt’s crushed tomatoes
1- 14.5 ounce can diced tomatoes
1 tablespoon Domino light brown sugar
2 and 1/2 cups Kraft co-jack cheese or other cheese of choice
chili cheese Fritos for garnish
2 green onions, chopped for garnish
Instructions
Pre-heat your oven to 400 degrees.
Cook pasta for one minute less than package directions.
In a large non-stick skillet, cook 1 pound of lean ground beef. Break it into small pieces as it’s cooking. When it’s done, remove any excess fat from the pan. Set aside the meat for now.
To the pan, add 3 tablespoons olive oil over medium heat. Sauté the onions until they’re almost done, then add in garlic and cook for a couple of minutes more.
Stir in chili powder, cumin, and black pepper. Slowly stir in crushed tomatoes, diced tomatoes and brown sugar. Add the meat back in. Simmer the sauce for about 10 minutes.
Combine the sauce and meat mixture with the cooked pasta. Stir in 1/2 cup of co-jack cheese.
Pour the mixture into a 9 x 13 inch casserole dish.
Top with remaining two cups of cheese. Cover with foil and bake for about 35 minutes. Remove the foil and cook for 10 minutes longer, or until the cheese is melted and bubbly.
Top with green onion for garnish, and Fritos if you’d like.
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Quick Tip: I love eating this casserole with a small dollop of sour cream.
Thank you to Group Recipes for this great recipe.