Baked Mexican Chili Pasta

Sherri Greer


This is a easy quick recipe that has a lot of flavor and is nice and cheesy. We love it!

★★★★★ 1 vote


1 lb
ground beef
onion; chopped
2 can(s)
bush's chili magic chili starter
1 can(s)
(14 1/2 oz) diced tomatoes or 10 oz can ro-tel
1/2 lb
elbow macaroni
1 can(s)
(4.5 oz) chopped green chilies
4 c
(16 oz) shredded mexican cheese blend, divided


1Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
2In a large skillet brown beef with the onion over medium heat; drain. Add chili magic and diced tomatoes; cover and cook 10 minutes stirring occasionally.
3Meanwhile cook macaroni; drain. In large bowl combine the chili, macaroni, green chilies and 3 cups of the cheese; mix well and spoon into baking dish. Top with remaining 1 cup of cheese.
4Bake 12 to 15 minutes or until heated and the cheese is melted.

About Baked Mexican Chili Pasta

Course/Dish: Beef, Pasta
Regional Style: Mexican
Other Tag: Quick & Easy