Ingredients
Scale
- 2 lbs Lean Ground Beef
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 packet (1.25 oz) Chili Seasoning mix
- 1 can (15 oz) Tomato Sauce
- 1 can (14.5 oz) Diced Tomatoes with Green Chilies
- 1 can (15 oz) Kidney Beans, drained and rinsed
- 1 cup Frozen Corn kernels
- 12 oz Elbow Macaroni, cooked al dente
- 3 cups Shredded Sharp Cheddar Cheese
- 1/2 cup Sour Cream (optional topping)
- Sliced Green Onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large 9×13 inch baking dish with non-stick cooking spray. Boil a large pot of salted water and cook your elbow macaroni for two minutes less than the package instructions suggest. This ensures the pasta stays firm during the baking process.
- In a large skillet over medium-high heat, brown the ground beef along with the diced onions. Cook until the beef is no longer pink and the onions are translucent. Drain any excess fat from the pan. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chili seasoning, tomato sauce, diced tomatoes with green chilies, kidney beans, and corn to the skillet with the beef. Stir well to combine and let the mixture simmer for 5 minutes. In a large mixing bowl, combine the beef mixture with the cooked macaroni. Stir in one cup of the shredded cheddar cheese to create a creamy, unified base.
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining two cups of cheddar cheese over the top. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden brown around the edges.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the juices to settle so each scoop stays intact. Serve warm with a dollop of sour cream and a sprinkle of fresh green onions.
- Cook Time: 50 minutes