Chili Macaroni Casserole

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (16 ounce) package elbow macaroni
• 2 pounds lean ground beef
• 1/2 cup chopped onion
• 2 (8 ounce) cans tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can whole kernel corn, drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (1.25 ounce) package taco seasoning mix
• 1 (1.25 ounce) package chili seasoning mix
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1 (10.75 ounce) can milk
• 1 cup shredded Cheddar cheese
• 1/2 cup sour cream
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded Cheddar cheese
• 1 cup crushed tortilla chips
• 1/2 cup sour cream (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil, cook the elbow macaroni until just tender, about 8 minutes, then drain.

2. In a large skillet over medium heat, brown the ground beef with the chopped onion, breaking up the meat, about 8 minutes. Cook until the beef reaches 160°F (71°C) and drain off excess fat.

3. Stir the tomato sauce, diced tomatoes, drained corn, rinsed kidney beans, taco seasoning, chili seasoning, garlic powder, salt and black pepper into the beef. Simmer for 10 minutes.

4. In a bowl, stir together the condensed cheddar cheese soup, milk, 1/2 cup sour cream and 1 cup shredded Cheddar cheese until smooth.

5. Combine the drained macaroni, the beef mixture and the cheese sauce, then spread everything evenly in a 10x15-inch baking dish.

6. Sprinkle the remaining 1 cup shredded Cheddar cheese and the crushed tortilla chips over the top. Bake uncovered for 25 minutes, until bubbling and golden.

7. Let the casserole rest for 5 minutes. Serve with the optional 1/2 cup sour cream spooned on top, if using.