Wild West Baked Chili Mac

Get ready to wrangle your taste buds with this hearty, flavor-packed Wild West Baked Chili Mac! This crowd-pleasing comfort food combines tender elbow macaroni, zesty chili-spiced ground beef, and a blend of kidney beans, diced tomatoes, and aromatic vegetables, all baked to perfection under a gooey blanket of cheddar and Monterey Jack cheese. Smoky paprika, cumin, and chili powder deliver a bold, southwestern kick, while a garnish of fresh green onions adds a bright, finishing touch. Perfect for busy weeknights or game-day gatherings, this one-pan marvel is easy to make, deeply satisfying, and sure to be a family favorite. Dive into the ultimate fusion of classic chili and creamy baked pasta for a meal that's as hearty as it is irresistible!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 12 oz elbow macaroni
• 1 lb ground beef
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 15 oz canned diced tomatoes
• 15 oz canned kidney beans, drained and rinsed
• 3 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, sliced (for garnish)
• 1 tbsp cooking oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

In a large skillet or Dutch oven, heat the cooking oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon. Drain any excess fat.

Step 4

Add the diced onion and red bell pepper to the skillet, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the chili powder, cumin, smoked paprika, salt, and black pepper until evenly combined.

Step 6

Add the diced tomatoes (with their juice), kidney beans, tomato paste, and beef broth to the skillet. Stir well and bring the mixture to a simmer. Allow it to cook for 10 minutes, stirring occasionally, until slightly thickened.

Step 7

Remove the skillet from heat and mix in the cooked macaroni. Ensure the macaroni is well-coated with the chili mixture.

Step 8

Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the cheddar cheese and Monterey Jack cheese evenly over the top.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let it cool slightly before serving. Garnish with sliced green onions for a fresh pop of color and flavor.

Nutrition Facts

Serving size	(2574.5g)

Amount per serving	% Daily Value*
Calories	4503.3

Total Fat 221.8g	0%
Saturated Fat 106.3g	0%
Polyunsaturated Fat 3.7g
Cholesterol 651.7mg	0%
Sodium 6921.8mg	0%
Total Carbohydrate 393.6g	0%
Dietary Fiber 51.1g	0%
Total Sugars 43.2g
Protein 245.1g	0%

Vitamin D 24IU	0%
Calcium 2857.7mg	0%
Iron 36.0mg	0%
Potassium 4563.2mg	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: 43.9%

Protein: 21.5%

Carbs: 34.6%