Beef and Bean Enchilada Casserole

A Hearty Ground Beef and Macaroni Bake with Corn Chip Topping

This casserole combines the familiarity of pasta with the deep, savory heat of chili powder and enchilada sauce. It is a dish meant for the center of the table, offering a hearty finish to a day of labor. The crunch of corn chips adds a final texture to the melting cheese and tender beef, creating a meal that feels both grounded and complete.

Yields: 4 to 6 servings | Prep Time: 15 minutes | Cook Time: 30 minutes | Temperature: 350°F

Ingredients

• 1 cup elbow macaroni, uncooked
• 1 pound ground beef
• 1/4 cup chopped onion
• 1 (15 1/2-ounce) can Mexican-style chili beans, undrained
• 1 (10-ounce) can enchilada sauce
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded Cheddar cheese
• 3/4 cup corn chips, crushed

Instructions

1. Boil: Prepare the macaroni according to the package directions, omitting the salt. Drain the water thoroughly and set the pasta aside.
2. Brown: Cook the ground beef and chopped onion in a large skillet over medium heat. Stir frequently to crumble the meat until it is browned and the onions are tender. Drain the excess fat well.
3. Assemble: Stir the cooked macaroni, undrained chili beans, enchilada sauce, chili powder, salt, and pepper into the beef mixture. Spoon the combined mixture into a greased 2-quart casserole dish.
4. Bake: Place the casserole in an oven preheated to 350°F and bake for 25 minutes.
5. Finish: Remove from the oven and sprinkle the shredded Cheddar cheese over the top. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted. Top with crushed corn chips before serving.

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Beef and Bean Enchilada Casserole

A comforting casserole combining ground beef, macaroni, and chili beans in a savory enchilada sauce. Topped with melted cheese and crunchy corn chips.

Cooking Method: Baking Cuisine: Tex-Mex Courses: Dinner

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Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Cooking Temp: 350  F Servings: 6 Dietary:

B Beef N Nut Free

Ingredients

Servings

• 1 cup elbow macaroni, uncooked
• 1 pound ground beef
• ¹⁄₄ cup chopped onion
• 1 can Mexican-style chili beans, undrained (15 1/2-ounce)
• 1 can enchilada sauce (10-ounce)
• 2 teaspoons chili powder
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon pepper
• 1 cup shredded Cheddar cheese (4 ounces)
• ³⁄₄ cup corn chips, crushed

Instructions

Boil:

1. Prepare the macaroni according to the package directions, omitting the salt.
2. Drain the water thoroughly and set the pasta aside.

Brown:

1. Cook the ground beef and chopped onion in a large skillet over medium heat.
2. Stir frequently to crumble the meat until it is browned and the onions are tender.
3. Drain the excess fat well.

Assemble:

1. Stir the cooked macaroni, undrained chili beans, enchilada sauce, chili powder, salt, and pepper into the beef mixture.
2. Spoon the combined mixture into a greased 2-quart casserole dish.

Bake:

1. Place the casserole in an oven preheated to 350°F and bake for 25 minutes.

Finish:

1. Remove from the oven and sprinkle the shredded Cheddar cheese over the top.
2. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted.
3. Top with crushed corn chips before serving.

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