cheesy chili macaroni casserole

How To Make cheesy chili macaroni casserole

• 1

  Preheat oven to 350 degrees F.
• 2

  Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and return to a boil.
• 3

  Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but is still firm to the bite ,about 8 minutes. Drain well in a colander set in the sink.
• 4

  In a large skillet over medium heat, cook and stir the ground beef with the red onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease.
• 5

  Mix in the tomato sauce, corn, and taco and chili seasonings; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 8 minutes.
• 6

  Melt margarine in a medium saucepan over medium-low heat. Add cheese soup and milk and whisk together until smooth. Let simmer for 5 minutes.
• 7

  Mix in half the shredded colby jack cheese and half the sour cream, the garlic powder, cajun seasoning, and sea salt/black pepper.
• 8

  Arrange the cooked macaroni into the bottom of a 10 x 15-inch baking dish and mix with the soup mixture.
• 9

  Pour the ground beef chili over the macaroni and sprinkle with remaining cheese and crushed tortilla chips.
• 10

  Bake for 20 minutes or until the cheese is melted. Cool completely for 6 minutes. Top with remaining sour cream.
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