Chili Macaroni Casserole

Chili Macaroni Casserole

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Beth71 0

"This is a delicious layered dish of chili and macaroni and cheese, topped with tortilla chips and cheese for a nice crunch. Serve with a dollop of sour cream. My family loves it!"
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1 h 10 m servings 539 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1389 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.
  4. Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.
  5. Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.
  6. Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.


  1. 52 Ratings

Most helpful positive review

I only had one pound of ground beef to work with. What I did was throw in some chopped veggies to fill it out a bit--chopped fresh onion, chopped fresh minced garlic, chopped fresh red pepper an...

Most helpful critical review

I liked the idea, but bland. Will spice it up next time.

I only had one pound of ground beef to work with. What I did was throw in some chopped veggies to fill it out a bit--chopped fresh onion, chopped fresh minced garlic, chopped fresh red pepper an...

This was so easy to make and worked well with our crazy schedule. I made ahead and my kids heated it up when they came home from practices. I gave it 4 stars instead of 5 because the heat was to...

The entire family loved it. Instead of adding shredded cheese to the cheese sauce I used 8 oz. Velveeta. Instead of baking it, I microwaved it for 6 minutes then added the tortilla chips to ea...

not a whole lot of flavor

My family loved this! I took the advice of another reviewer and crumbled the chips over each serving instead of during the baking process.

My daughter was concerned when I told her the other night we were trying something new and not to worry because its kid approved. She told me I have said that before but this time she was not di...

I halved the recipe and it made a full casserole pan full. Used 2c of macaroni and full cans of the rest, whole envelope of taco seasoning. I mixed the soup and the rest of ingredients in a bo...

This is a wonderful dish. I added 2 cups of cheese and a tad bit more sour cream to the cond. soup and milk mix. Next time I won't bother with the chips and add them later on individual dishes...

Good and easy.

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