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.

If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these traditions without the distraction of ads.