Featured Pinch Tips Video
- 16 oz. elbow macaroni
- 1 lb. ground chuck
- 1 cup diced onion
- 15 oz. can kidney beans drained and rinsed
- 6 oz. can tomato paste
- 2 cans rotel
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 cups shredded sharp cheese
1Preheat oven to 375. Boil macaroni for 2 less minutes than package directions. Drain and rinse under cold water. Transfer to a 4 quart baking dish.
2Add meat and onions to large skillet over medium-high heat to brown. Brown well, stirring constantly, about 10 minutes. Add all remaining ingredients, except cheese, to the skillet and stir to combine.
3Pour chili mixture over macaroni in baking dish and stir until everything is completely incorporated. Cover with foil and bake 20 minutes.
4Remove from oven, uncover, and top with cheese. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is very bubbly and beginning to brown. Let cool 5 minutes before serving.