Chili Macaroni Casserole

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 8 mins Cook the macaroni: Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once boiling, add the macaroni and cook uncovered, stirring occasionally, until al dente, about 8 minutes. Drain well.

Recipe View 10 mins Prepare the chili: In a large skillet over medium heat, brown the ground beef with the chopped onion, breaking the meat into crumbles as it cooks. Drain off any excess grease. (10 minutes)

Recipe View 20 mins Stir in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld.

Recipe View 5 mins Make the cheese sauce: In a saucepan, whisk together the condensed cheddar cheese soup and milk until smooth. Heat over medium-low heat until simmering gently. (5 minutes)

Recipe View 3 mins Stir in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder. Season with salt and black pepper to taste. Continue stirring until the cheese is melted and the sauce is smooth. (3 minutes)

Recipe View 2 mins Assemble the casserole: Arrange the cooked macaroni in the bottom of a 10x15-inch baking dish. Mix with the cheese sauce until evenly coated. (2 minutes)

Recipe View 2 mins Pour the ground beef chili over the macaroni and cheese mixture. Sprinkle with the remaining 1 cup of shredded Cheddar cheese and the crushed tortilla chips. (2 minutes)

Recipe View 25 mins Bake: Bake in the preheated oven for 20-30 minutes, or until the casserole is hot and bubbling and the cheese is melted and golden brown. (25 minutes)

Recipe View Serve: Let the casserole cool slightly before serving. Top with dollops of sour cream.