Baked Cheesy Chili Mac

Classic chili mac, made from scratch, with plenty of cheese and spiced beef crumbles, is ready in about 30 minutes. It’s a big dish of pure comfort food!

Ingredients:

2 lbs ground beef

1 lb (16 oz) penne pasta

2 1/2 cups Mexican cheese blend, grated and divided

2 cups (16 oz) sour cream

1 can (10 oz) diced tomatoes and green chilies

1 can (14 oz) crushed tomatoes, undrained

1 small onion, chopped

1-2 cloves garlic, minced

2 tablespoons chili powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper, to taste

Directions:

Preheat oven to 350°F and lightly grease a 9×12-inch baking dish with nonstick cooking spray. Set aside.

Bring a large pot of salted water to a boil and cook pasta 2 minutes less than package directions indicate. Drain well.

Meanwhile, in a large heavy-bottomed pot, cook ground beef and onion over medium heat until beef is no longer pink, about 8 minutes. Add garlic and cook 2 minutes more.

Stir in tomatoes, tomatoes and green chilies, chili powder, and cumin. Season liberally with salt and pepper.

Add in drained pasta, as well as sour cream and 1 1/2 cups of the cheese. Stir to combine. Transfer into prepared baking dish and top with remaining cheese.

Bake until bubbly and cheese is melted, about 20 minutes. Let sit 5 minutes before serving.

Enjoy!