Mexi Ground Beef Chili Macaroni Casserole
Sausage meat can be used in place of the ground beef, and any small pasta can be substituted for the macaroni. If you like more chili flavor then add in a couple tablespoons of chili powder. I have even added in some red kidney beans and sliced green olives to this casserole, but that is optional. This casserole can be completely prepared up to 24 hours in advance, cover the casserole dish tightly with plastic wrap, then refrigerate until ready to bake, increase the cooking time slightly. For taco seasoning see recipe #76616.
Steps
In a large skillet brown the beef with dried chili flakes , onion , garlic and the green pepper until the beef is no longer pink drain any fat.
Add in taco seasoning mix with parmesan cheese.
Mix to combine and cook 1 minute.
Add in the cooked chopped bacon , tomato sauce , 2 cans tomato soup and brown sugar.
Simmer for 30-40 minutes , stirring occasionally.
Season with seasoning salt and pepper and mix in 2 cups shredded tex-mex or cheddar cheese.
Add in the cooked macaroni pasta.
Mix to combine.
Set oven to 350 degrees f.
Grease a 13 x 9-inch casserole dish.
Transfer the mixture to the casserole dish.
Sprinkle with grated parmesan cheese , then about 2 cups grated tex-mex or cheddar cheese.
Bake uncovered for about 20 minutes , or until bubbly and the cheese has melted.
Delicious !.
Ingredients
ground beef, fresh garlic, onion, green bell pepper, dried chili pepper flakes, taco seasoning mix, parmesan cheese, bacon, tomato sauce, tomato soup, brown sugar, seasoning salt, pepper, cooked macaroni, tex-mex cheese