Using salmon and bacon, two of my favorite foods, in a fantastic way! Because of the bacon, the salmon stays incredibly juicy, and the skin helps prevent the bottom from overcooking.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 10×15-inch casserole |
Ingredients
- 1 (16 ounce) package elbow macaroni
- 2 pounds lean ground beef
- ½ cup chopped onion
- 2 (8 ounce) cans tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can whole kernel corn, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (1.25 ounce) package taco seasoning mix
- 1 (1.25 ounce) package chili seasoning mix
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 1 (10.75 ounce) can milk
- 1 cup shredded Cheddar cheese
- ½ cup sour cream (Optional)
- 1 ½ teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Cheddar cheese
- 1 cup crushed tortilla chips
- ½ cup sour cream (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Arrange the cooked macaroni into the bottom of a 10×15-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.
- 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.
Nutrition Facts
| Calories | 539 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 6 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 1389 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I cook for 9 men for lunch every day so I look for ones to feed a small crowd. They loved it and said it was “off the chain!” Thank you for sharing this delicious recipe!
Delicious and easy! Took it to a friends house and everyone really enjoyed it. Will definitely be making it again.
My husband said it was okay but I enjoyed it. I didn’t have the Tortilla chips and that might have made a difference. It does make a lot so hopefully the leftovers will be good. I will make it again but maybe cut the recipe in half.
Okay so I made a lot of changes to this recipe but this is still the best base recipe you will find for chili mac, in my opinion, therefore I’m still giving it a 5 star rating. It’s probably just fine as is, I’m just an over achiever. My changes were: I used “chili” spiced diced tomatoes and kidney beans, I used one can of tomato sauce and an extra can of diced tomatoes instead (gave it more delicious chili flavor too, and I didn’t need to add chili seasoning due to this), I added a can of whole olives (you could use sliced too but I buy bulk packs of whole ones and am fine with them being whole), I used 3 tbsp of my own taco seasoning mixture that can be found on this site (Taco Seasoning I, I omit the salt and pepper though because for some recipes it can be overpowering, I salt and pepper separately), and for the cheese sauce (the cheese soup x sour cream x milk) I used the cheese sauce part of Chef John’s Macaroni and Cheese recipe (it is literal food crack, extra work but you absolutely won’t regret it I promise). I also simmered the meat mixture for about 30 minutes to tenderize the beef (I would have done longer but it was late, I was tired, meh) and help the flavors meld together, it’s kind of like a tex mex ultimate comfort food lasagna lol, I really love it! The two flavors of the mac and cheese and chili compliment each other so well, it is insane!
Made this exactly as the recipe stated except I used penne pasta instead of macaroni because that’s what I had. This makes A LOT so I split it into 2 smaller casseroles, one to keep and one to share. Everyone really liked it and asked for the recipe.
This was an easy meal for a hungry crew. Hearty and filling. Recommend for feeding lots of people quickly.
I forgo the chips an top it with cornbread,and I use ground turkey instead of ground beef .
Did this a little different by using cream cheese instead of sour cream in the cheese mix and it came out better than the first time i maid it:)
Family loved! Makes a ton of food, so be ready for left overs…but delicious left overs!
This was fantastic! I skipped the chili seasoning and added a little more taco seasoning because my kids are wusses. Everyone loved it! I even liked eating the chili part with chips all by itself.
Made this tonight for the first time, it was really good! My husband is a picky eater and he enjoyed it. I followed the recipe exactly and it made two big casserole dishes so I stuck one in the freezer unbaked and have an easy weeknight meal now too
My family loves this! I change up by using 1 lb of ground turkey & 1 lb of sausage, then replace the kidney beans for chili beans. Sometimes I’ll spice it up some more by putting peppers in it and/or crushed red peppers.
This recipe was very very good. It made a lot of dirty dishes but I will make this one again. It really makes a lot of food.
This was fantastic and had great flavor! My 2 year-old devoured it and then asked for more. Even tastes great the next day for a work lunch. Thanks for sharing this recipe!!!
Wonderful!!! My whole family loved it.
Tried this for the first time and it was a hit at a 4th of July cookout I attended. Didn’t have all the exact ingredients so I compensated the following: Boiled 16 oz. macaroni, drained and set aside. CHILI MIXTURE – 1 pd. ground beef + 1 pd. breakfast sausage, drained then added 1/2 c. chopped onion. Added 1 can of hot dog chili sauce + 1/2 tsp. chili powder + 1 pkg. of taco seasoning mix. Added only 1 – 8 oz. can of tomato sauce + 1 – 10 oz. can of Rotel brand petite, diced, green chilies w/tomatoes + 1/2 water. Added 1 1/2 Tbs. garlic powder + 1/2 Tbs. onion powder + 1/2 tsp. black pepper + 1/2 tsp. salt + 1 tsp. sugar. (Sugar added to cut the acidity of veggies, Julia Child tip!) Added drained can of corn + 1 can of chili beans. Let come to a boil and simmer 20 minutes… CHEESE SAUCE – Substituted 11 oz. Tostito queso cheese sauce + 1 cup grated, sharp cheddar cheese + 1 cup of whole milk + only a scant of pepper and salt (omitted garlic powder). Mixed cheese sauce and macaroni and poured it into a large, oblong slow cooker (sprayed Pam prior). Poured chili mixture on next layer and poked with end of a wooden spoon to let some of the chili juices go down in macaroni to prevent sticking. Topped with remaining sharp cheddar cheese and and garnished with a few jalapenos. Turned cooker on low while I prepared dessert and got ready for my outing. (About and hour and a 1/2.) Once there, I served it with sour cream and corn chips on the side. They loved it!!!!
This recipe was a huge hit by the entire family – even for hubby who ‘hates’ casseroles. I followed the directions but did add extra cheese on top. Thanks for sharing this one.
I loved it! I did of course make some modifications. There are only two of us eating this so I cut the recipe in half, but still added a whole can of beans, etc… I did not add the corn (because I had just made corn casserole the previous night), or the chili packet, or the sour cream and it turned out wonderful! It’s even better the following day. I will definitely be making this one again!!!
Not sure I got the ratios right, but had too much chili flavor the way I made it.
This was delicious!!!! My family loved it…nothing better than mac & cheese with chili on top!!!
easy and yummy! I made it on the stove top, no baking, and didn’t have cheddar so I used mozzarella. I also left out the chips. I will definitely be making this again!