Post by Loupy on Aug 31, 2014 17:26:35 GMT -7
Chili Cheese Casserole
From: Ashley @ centercutcook.com/
This Chili Cheese Casserole has elements of a hearty good chili, but is delivered to your table in the form of a pasta casserole that your whole family will enjoy!
I started off this Chili Cheese Casserole by cooking about a half pound of elbow macaroni. Make sure that you don’t use more than that, otherwise the pasta to sauce ratio will be off, and we don’t want that! Cook your pasta for about 1 minute less than the box recommends. This is because the pasta will continue cooking once it gets transferred into the casserole dish and baked in the oven a little later on.
Prep Time: 15min
Cook Time: 45min
Total Time: 1hr
Ingredients:
1/2 pound elbow macaroni, cooked for 1 minute less than the package recommends
1 pound lean ground beef
3 tablespoons olive oil
1 large yellow onion or two small yellow onions
6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1- 28 ounce can crushed tomatoes
1- 14.5 ounce can diced tomatoes
1 tablespoon light brown sugar
2 and 1/2 cups co-jack cheese, or other cheese of choice
Chili Cheese Fritos for garnish
2 green onions, chopped for garnish
Directions:
Pre-heat your oven to 400 degrees.
Cook pasta for one minute less than package directions.
In a large non-stick skillet, cook 1 pound of lean ground beef.
Break it into small pieces as it’s cooking.
When it’s done, remove any excess fat from the pan. Set aside the meat for now.
To the pan, add 3 tablespoons olive oil over medium heat.
Sauté the onions until they’re almost done, then add in garlic and cook for a couple of minutes more.
Stir in chili powder, cumin, and black pepper. Slowly stir in crushed tomatoes, diced tomatoes and brown sugar.
Add the meat back in. Simmer the sauce for about 10 minutes.
Combine the sauce and meat mixture with the cooked pasta.
Stir in 1/2 cup of co-jack cheese.
Pour the mixture into a 9 x 13 inch casserole dish.
Top with remaining two cups of cheese.
Cover with foil and bake for about 35 minutes.
Remove the foil and cook for 10 minutes longer, or until the cheese is melted and bubbly.
Top with green onion for garnish, and Fritos if you’d like.
From: Ashley @ centercutcook.com/
This Chili Cheese Casserole has elements of a hearty good chili, but is delivered to your table in the form of a pasta casserole that your whole family will enjoy!
I started off this Chili Cheese Casserole by cooking about a half pound of elbow macaroni. Make sure that you don’t use more than that, otherwise the pasta to sauce ratio will be off, and we don’t want that! Cook your pasta for about 1 minute less than the box recommends. This is because the pasta will continue cooking once it gets transferred into the casserole dish and baked in the oven a little later on.
Prep Time: 15min
Cook Time: 45min
Total Time: 1hr
Ingredients:
1/2 pound elbow macaroni, cooked for 1 minute less than the package recommends
1 pound lean ground beef
3 tablespoons olive oil
1 large yellow onion or two small yellow onions
6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1- 28 ounce can crushed tomatoes
1- 14.5 ounce can diced tomatoes
1 tablespoon light brown sugar
2 and 1/2 cups co-jack cheese, or other cheese of choice
Chili Cheese Fritos for garnish
2 green onions, chopped for garnish
Directions:
Pre-heat your oven to 400 degrees.
Cook pasta for one minute less than package directions.
In a large non-stick skillet, cook 1 pound of lean ground beef.
Break it into small pieces as it’s cooking.
When it’s done, remove any excess fat from the pan. Set aside the meat for now.
To the pan, add 3 tablespoons olive oil over medium heat.
Sauté the onions until they’re almost done, then add in garlic and cook for a couple of minutes more.
Stir in chili powder, cumin, and black pepper. Slowly stir in crushed tomatoes, diced tomatoes and brown sugar.
Add the meat back in. Simmer the sauce for about 10 minutes.
Combine the sauce and meat mixture with the cooked pasta.
Stir in 1/2 cup of co-jack cheese.
Pour the mixture into a 9 x 13 inch casserole dish.
Top with remaining two cups of cheese.
Cover with foil and bake for about 35 minutes.
Remove the foil and cook for 10 minutes longer, or until the cheese is melted and bubbly.
Top with green onion for garnish, and Fritos if you’d like.
