Chili Cheese Casserole
From ashhunsicker 10 years agoIngredients
- 1/2 pound elbow macaroni, cooked for 1 minute less than the package recommends shopping list
- 1 pound lean ground beef shopping list
- 3 tablespoons olive oil shopping list
- 1 large yellow onion or two small yellow onions shopping list
- 6 garlic cloves, minced shopping list
- 1 1/2 tablespoons chili powder shopping list
- 1 tablespoon ground cumin shopping list
- 1/2 teaspoon black pepper shopping list
- 1- 28 ounce can crushed tomatoes shopping list
- 1- 14.5 ounce can diced tomatoes shopping list
- 1 tablespoon light brown sugar shopping list
- 2 and 1/2 cups co-jack cheese, or other cheese of choice shopping list
- chili cheese Fritos for garnish shopping list
- 2 green onions, chopped for garnish shopping list
How to make it
- 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.
People Who Like This Dish 2
- stevek Melbourne, Australia
- clbacon Birmingham, AL
- ashhunsicker Bellefontaine, Ohio
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