Chili Macaroni Bake

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Step 1

Start by heating your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add the macaroni. Cook it until it’s tender but still has a bit of bite, about 8 minutes, stirring now and then so it doesn’t stick. Drain it well and set aside.

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Step 2

While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and chopped onion, breaking the meat apart as it browns. Once it’s fully cooked, drain off any extra grease. Stir in the tomato sauce, diced tomatoes, corn, kidney beans, and both the taco and chili seasonings. Let it simmer gently for about 20 minutes, stirring occasionally.

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Step 3

In a separate saucepan, whisk together the Cheddar cheese soup and milk until smooth. Warm it over medium-low heat until it starts to simmer. Then stir in a cup of shredded Cheddar, half a cup of sour cream, and a sprinkle of garlic powder. Taste and add salt and pepper as you like.

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Step 4

Now, spread the cooked macaroni evenly in a 10x15-inch baking dish and mix it with the cheesy soup sauce. Pour the chili mixture over the top, then sprinkle with the remaining shredded cheese and some crushed tortilla chips for a little crunch.

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Step 5

Pop the dish in the oven and bake until everything is hot and bubbly and the cheese on top has melted nicely, about 20 to 30 minutes. Serve it up with extra sour cream spooned on top if you like.