A fun and easy Mexican casserole
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Ingredients
- 1 cup elbow macaroni uncooked
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 15 oz can chili beans undrained (can use Mexican or spicy if desired)
- 1 10 oz can enchilada sauce
- 3 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese I use more; See Notes
- 3/4 cup corn chips crushed (or more; I use chili cheese flavored; See Notes)
Ingredients
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Instructions
- Prepare macaroni according to package directions, omitting salt (Note: I'm a rebel and still salt my boiling water before adding dried pasta!) Drain and set aside.
- Cook ground beef and onion in a large skillet, until meat is browned; drain well. Stir in macaroni, chili beans and next 4 ingredients. (See Notes - I add in some of the crushed corn chips and cheese at this point, and still add more on top for the last 5 minutes of baking). Spoon into a greased 2 Quart casserole.
- Bake at 350 for 25 minutes. Sprinkle with cheese and bake an additional 5 minutes. Sprinkle corn chips on top.
Recipe Notes
Stacy's Notes:
I made the recipe as written above the first time I tried it, and Tim suggested that I try mixing in some of the crushed corn chips and shredded cheese to the mixture before putting it in the casserole dish, and then more on top for the last five minutes. We both prefer it this way, so that's how I make it now. I use any mix of cheese I have (cheddar, colby jack, monterey jack, cheddar jack, taco, mexican, etc) and we prefer the chili cheese flavored Fritos or corn chips.
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