chili mac casserole

This recipe reminds me of something I used to eat in school lunches.  Us elementary schoolers affectionately called it "barf-a-roni" and groaned every time it appeared on the menu.  Yet, ironically, our trays were always emptied before being put in the return bin.  Secretly, we loved it.

And who wouldn't love it?  There's macaroni, beans, meat, seasonings, and cheese....oh, the cheese.

So yeah...I've decided to come out of hiding and declare my love for barf-a-roni...ahem, I mean beef-a-roni.  Or, in this case, chili mac casserole.  Whatever you call it, it's pure deliciousness.

Chili Mac Casserole
adapted from Taste of Home's Light and Tasty 2002

• 1 cup uncooked elbow macaroni
• 2 pounds lean ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 28 oz. can diced tomatoes, undrained
• 16 oz. can kidney beans, rinsed and drained
• 6 oz. tomato paste
• 4 oz. chopped green chilies
• 1 1/2 t. salt
• 1 t. chili powder
• 1/2 t. ground cumin
• 1/2 t. pepper
• 2 cups shredded Mexican blend cheese

Cook macaroni according to package directions.  Meanwhile, in a large nonstick skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, beans, tomato paste, chilies and seasonings.  Drain macaroni; add to the beef mixture.

Transfer to a large rectangular baking dish coated with nonstick cooking spray.  Cover and bake at 375 degrees for 25-30 minutes or until bubbly.  Uncover; sprinkle with cheese.  Bake 5-8 minutes longer or until cheese is melted.  Serves 10.