Chili Macaroni Casserole

Serves: 5
Total Calories: 408


2 cups cooked elbow macaroni
1 pound ground beef
1/2 teaspoon sea salt
1 teaspoon Italian seasoning
1/2 cup onion (chopped)
1 clove garlic (crushed)
1 medium bell pepper (chopped)
12 ounces canned corn (drained)
1 (6-ounce) can tomato paste
2 cups beef broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup Cheddar cheese (shredded)


Cook elbow macaroni according to package directions. Drain and set aside.

In large skillet cook ground beef until browned; add onion, garlic and bell pepper; cook until tender. Set aside.

In large pot add drained corn, tomato paste, beef broth, chili powder, cumin, salt and pepper. Mix together well; simmer over low heat for 5 - 6 minutes, stirring occasionally.

Spoon into a greased 9 x 13 inch pan. Bake at 350 degrees for 25 minutes, then sprinkle the Cheddar cheese on top and return to oven. Bake another 10 minutes or until cheese is melted. Serve hot.

Nutritional Facts:

Serves: 5
Total Calories: 408
Calories from Fat: 108

This Chili Macaroni Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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