Chili Pasta Casserole

Ingredients 0/17

Step 1

Warm your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add the macaroni. Cook it until it’s tender but still has a little bite, about 8 minutes. Drain the pasta and set it aside.

Step 2

While the pasta cooks, brown the ground beef and chopped onion in a large skillet over medium heat. Break the meat into small pieces as it cooks, and once it’s nicely browned, drain off any extra fat. Stir in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning. Let everything simmer together for about 20 minutes, stirring now and then.

Step 3

Whisk together the Cheddar cheese soup and milk in a saucepan over medium-low heat until it’s smooth and warmed through. Stir in a cup of shredded Cheddar, half a cup of sour cream, and a pinch of garlic powder. Taste, then season with salt and pepper as needed.

Step 4

Spread the cooked macaroni evenly in a 10x15-inch baking dish, then mix in the cheesy soup mixture. Pour the beef chili over the pasta, and sprinkle the top with the remaining shredded Cheddar and some crushed tortilla chips for a little crunch.

Step 5

Pop the casserole into the oven and bake until it’s hot and bubbly and the cheese on top has melted, around 20 to 30 minutes. Serve it up with some extra sour cream on the side for dollops on top. Enjoy!