Mexi Ground Beef Chili Macaroni Casserole

Dive into a comforting, flavor-packed dinner with this Mexi Ground Beef Chili Macaroni Casserole! This hearty casserole combines tender elbow macaroni, seasoned ground beef, black beans, and sweet corn in a zesty chili-spiced tomato sauce, all topped with melted layers of cheddar and Monterey Jack cheese. With smoky paprika, aromatic cumin, and a hint of garlic infusing every bite, this dish is a perfect fusion of cheesy pasta bake and bold Mexican-inspired flavors. Ready in under an hour and generously serving six, it’s an easy weeknight meal or a crowd-pleasing potluck centerpiece. Garnish with fresh cilantro for a vibrant finish and serve it on its own, or pair with a crisp green salad for a complete meal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 1 bell pepper, diced (any color)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 15 ounces canned diced tomatoes (with juice)
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned corn, drained
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 ounces elbow macaroni (dry)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Step 2

Cook the elbow macaroni in a pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon as it cooks (about 5-7 minutes). Once cooked through, drain any excess fat from the skillet.

Step 4

Add the diced onion, bell pepper, and minced garlic to the skillet with the ground beef. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Stir in the tomato paste, canned diced tomatoes (with their juices), black beans, corn, chili powder, ground cumin, smoked paprika, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, to combine the flavors.

Step 6

Add the cooked elbow macaroni to the skillet and stir until the pasta is evenly coated in the chili mixture.

Step 7

Transfer the mixture to the prepared casserole dish and spread it out evenly.

Step 8

Top the casserole with the shredded cheddar cheese and Monterey Jack cheese, spreading it evenly over the surface.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the casserole from the oven and allow it to rest for 5-7 minutes before serving. Optionally, garnish with chopped fresh cilantro.

Nutrition Facts

Serving size	(2567.3g)

Amount per serving	% Daily Value*
Calories	4069.6

Total Fat 196.7g	0%
Saturated Fat 102.5g	0%
Polyunsaturated Fat g
Cholesterol 643.2mg	0%
Sodium 7768.8mg	0%
Total Carbohydrate 376.5g	0%
Dietary Fiber 53.1g	0%
Total Sugars 44.7g
Protein 235.9g	0%

Vitamin D 24IU	0%
Calcium 2844.6mg	0%
Iron 29.3mg	0%
Potassium 4858.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 22.4%

Carbs: 35.7%