Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup tomato sauce
- 1 packet (1 oz) chili seasoning mix
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Beef:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Add Chili Ingredients:
- Stir in the chili seasoning mix, diced tomatoes, tomato sauce, kidney beans, and black beans. Cook for 5 minutes, allowing the flavors to combine. Season with salt and pepper to taste.
- Prepare the Pasta:
- While the chili mixture simmers, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Combine and Assemble:
- In a large mixing bowl, combine the cooked macaroni with the chili mixture. Stir well to combine.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Serve:
- Allow the bake to cool for a few minutes before serving. Garnish with chopped cilantro or green onions if desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 45g
- Protein: 23g