Chili Mac Casserole

I know, I know, I have become a little relaxed in the blogging department lately and I truly apologize and I know that I explained it in my last post, but I am truly sorry for being non-sociable. I have been working to get my Degree in Health Information Management and I decided to take some time off and enjoy the fall/winter semester with getting my business venture off the ground as well. I am going to be back in full swing within a couple of weeks and hope to have some really great new recipes to share with everyone! Now, I have decided that this has to be one of my better casseroles but I’ll let you decide. However, we are not “casserole lovers”, but this one needed some TLC in the recipe. In addition to the ingredients shown, we added my Taco and Chili seasoning (Rubs, Marinades, and Sauces) and a little bit of red pepper flakes (we love the “kick”). It turned out great! This is great for a weeknight meal. Hope you enjoy!

Makes: 6 servings (8×8 glass baking dish / 2 qt.)

Here’s what you’ll need:

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1 cup uncooked wagon wheel pasta, or size equivalent such as cavatappi, rotini, etc.

1 lb. lean ground beef

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 can (15 oz) chili with beans

1 can (14.5 oz) diced tomatoes, undrained

1 cup crushed tortilla chip scoops

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1 cup (4 oz) shredded cheese, divided

1/4 cup instant rice (optional)

1 Tbsp Taco and Chili Seasoning (my recipe – rubs, marinades, and sauces)

1 tsp chili powder

1/4 tsp salt

1/8 tsp black pepper

red pepper flakes to taste


Cook pasta according to package directions. Meanwhile, in a large non-stick skillet, cook the beef, onion, salt, pepper, and bell pepper over medium heat until beef is no longer pink; drain…..

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Add the diced tomatoes…..

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Stir in the canned chili…..

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Add tortilla chips…..

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Add 1/2 cup cheese….

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Add 1/4 cup rice…..

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Add the chili powder and my Taco & Chili Seasoning….

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Drain pasta and add to the meat and chili mixture….

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Transfer to a 2 qt. (8×8) baking dish and add remaining cheese…..

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Bake at 350 degrees for 25-30 minutes or until cheese is melted and browned…..

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