Baked Cheesy Chili Mac

Baked Cheesy Chili Mac

Baked Cheesy Chili Mac


  • 2 pounds ground beef
  • 1 pound (16 ounces) penne pasta
  • 2 1/2 cups grated Mexican cheese blend
  • 2 cups (16 ounces) sour cream
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 can (14 oz) crushed tomatoes, undrained
  • 1 small onion, minced
  • 1 to 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1/2 teaspoon freshly ground cumin
  • Kosher salt and freshly ground pepper (to taste)

Baked Cheesy Chili MacBaked Cheesy Chili Mac


Preheat oven. Preheat a 9×12-inch baking dish and lightly grease with nonstick cooking spray. Set aside.
Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions. Drain well.
Meanwhile, in a large heavy-bottomed pot, cook ground beef and onion over medium-high heat until beef is no longer pink, about 8 minutes. Add garlic and cook for another 2 minutes.
Add tomatoes, tomatoes and green chilies, chili powder, and cumin and mix. Season generously with salt and pepper.
Add drained pasta, sour cream, and 1 1/2 cups cheese. Stir to combine. Pour into prepared baking dish and top with remaining cheese.
Bake for about 20 minutes until bubbles appear and the cheese is melted. Let rest for 5 minutes before eating.

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