Baked Mexican Chili Mac Casserole

Nor M.


This is my version of chili Mac.
I haven't made this dish in a long long time. I had all of the ingredients in my home to make this. I thought I would make it, and share with you all. I hope you all enjoy it.

pinch tips: How to Grate Cheese for Easy Clean Up





20 Min


30 Min




1 - 1 1/2 lb
of cooked hamburger
large sweet onion or other
red bell pepper
green bell pepper
28 oz
can of chopped tomatoes
7 oz
mild salsa like chi chi's or tostito's
1 c
uncooked macaroni
15 ounce can of black beans rinsed and drained
1 can(s)
11 ounce can crisp sweet corn such as green giant or dellmonte
4 oz
can of green chilies
2 tsp
chili powder
1 tsp
dried cilantro leaves optional
1 tsp
1- 1 1/2 tsp
garlic salt ( salt according to your taste )
1/2 tsp
cayenne pepper
1/2 tsp
ground cumin
1/2 tsp
ground black pepper
2 Tbsp
corn starch
8-16 oz
shredded mexican cheese

Directions Step-By-Step

Fry the hamburger drain and pour into large stock pot. In the same fry pan add 1 to 2 tablespoons of oil of your choice. Fry the peppers and onions together. Add the peppers and onions to pot.
Add the rest of the ingredients except for the cornstarch, macaroni and cheese.
Bring ingredients to a boil on stove while stirring well. Remove from heat. Mix in Uncooked macaroni. sprinkle with cornstarch and stir to combine well.
Pour into a 2 1/2 quarts or larger casserole dish. you may also use a 9 x 13" baking pan and cover with foil. Bake about 20-30 minutes, or until macaroni is tender. Bake at 350° covered. Uncover casserole. Sprinkle with Mexican cheese. Bake casserole in oven until cheese melts. Remove from oven and serve. This taste even better the second day after it sits. If you wish you can bake this ahead of time and reheat. If you are planning on reheating this. Do not top with cheese until you reheated and let cheese melt.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: Mexican
Dietary Needs: Soy Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy