Chili Mac Casserole

Try this hotdish. It goes together fairly quickly. It freezes well. I love it left over for an easy lunch or dinner.

1 c. uncooked elbow macaroni
2 lbs. ground beef
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, undrained
1 (16 oz.) can kidney beans, drained and rinsed
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chilies
1 1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 c. (8 oz.) shredded Mexican-blend cheese


1. Cook macaroni according to package directions.
2. Meanwhile, in a large, deep skillet, cook ground beef, onion, and garlic; drain grease.
3. Add tomatoes, kidney beans, tomato paste, chilies, and seasonings to beef mixture. Add drained macaroni.
4. Transfer to a 9x13 baking dish coated with nonstick spray. Cover; bake at 375 F for 25-30 min.
5. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.