Description
Coney Chili Mac Casserole is a hearty and comforting baked pasta dish featuring seasoned ground beef chili, tender elbow macaroni, creamy sour cream, and melted cheddar cheese. Perfect for a family dinner, this casserole combines bold chili flavors with cheesy goodness in a convenient one-dish meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion, chopped
- 1 (4 oz) can diced green chilies
Canned Goods & Seasonings
- 1 (15 oz) can chili beans, undrained
- 1 (15 oz) can tomato sauce
- 1 (1 oz) packet chili seasoning mix
- Salt and pepper to taste
Pasta & Dairy
- 2 cups elbow macaroni, cooked and drained
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup sour cream
Other
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Onions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes until soft and fragrant.
- Brown the Ground Beef: Add the ground beef to the skillet. Cook, stirring and breaking it apart with a spoon, until browned evenly. Drain any excess fat from the skillet.
- Simmer Chili Mixture: Stir in the chili seasoning mix, chili beans with their liquid, tomato sauce, and diced green chilies. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Combine with Macaroni and Cheese: In a large bowl, mix the cooked elbow macaroni, chili mixture, sour cream, and 1 cup of shredded cheddar cheese. Stir until fully combined.
- Assemble Casserole: Transfer the combined mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly. Allow it to cool for about 5 minutes before serving.
Notes
- For extra spice, add a pinch of cayenne pepper or hot sauce to the chili mixture.
- You can substitute ground turkey or chicken for a leaner protein option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer a thicker chili, drain some of the liquid from the chili beans before cooking.
- For a gluten-free version, use gluten-free pasta instead of elbow macaroni.
