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If you're on the hunt for a dish that combines heartiness, flavor, and a touch of nostalgia, look no further than Cheesy Chili Mac Casserole with Crunchy Bliss. This dish is a delightful twist on the classic mac and cheese, integrating the rich and zesty elements of chili to create a meal that is not only satisfying but also brimming with flavor. The combination of creamy cheese, savory meat, and a crunchy topping makes this casserole a standout.

Chili Mac Casserole with Crunch Topping

Discover the ultimate comfort food with Cheesy Chili Mac Casserole with Crunchy Bliss. This hearty dish combines traditional mac and cheese with zesty chili flavors, making it a standout meal for family gatherings or busy weeknights. Packed with elbow macaroni, protein-rich meat and beans, and topped with a delightful crunchy layer, every bite is a perfect mix of creamy, savory, and crispy. It’s an easy recipe that’s sure to become a favorite in your home!
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Ingredients
  

1 lb elbow macaroni

1 lb ground beef or turkey

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juice)

1 can (8 oz) tomato sauce

2 cups beef or vegetable broth

2 tbsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper, to taste

2 cups shredded cheddar cheese, divided

1 cup crushed tortilla chips

1/2 cup panko breadcrumbs

2 tbsp olive oil

1/4 cup fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will ensure it’s hot and ready when it’s time to bake your casserole.

    Cook the Pasta: In a large pot filled with boiling salted water, add the elbow macaroni. Cook according to package instructions until al dente, then drain and set aside.

      Brown the Meat: Heat a large skillet over medium heat and add the ground beef or turkey. Cook, breaking it apart with a spoon, until it is browned and fully cooked. Drain any excess fat from the skillet.

        Sauté the Vegetables: Add the finely chopped onion to the skillet with the cooked meat. Sauté for about 3-4 minutes or until the onion becomes translucent. Then, stir in the minced garlic and cook for an additional minute until it becomes fragrant.

          Combine Ingredients: In the skillet, add in the kidney beans, black beans, diced tomatoes (with their juice), tomato sauce, and broth. Sprinkle in the chili powder, cumin, smoked paprika, along with salt and pepper. Stir well and bring the mixture to a gentle simmer.

            Mix Pasta and Sauce: Add the cooked elbow macaroni to the meat and bean sauce, stirring until the pasta is well coated. Fold in 1 1/2 cups of the shredded cheddar cheese, mixing until it melts into the sauce and is evenly distributed.

              Prepare the Crunchy Topping: In a separate small bowl, combine the crushed tortilla chips, panko breadcrumbs, olive oil, and the remaining 1/2 cup of shredded cheddar cheese. Stir until the crumbs are fully coated with the oil.

                Layer the Casserole: Grease a 9x13-inch baking dish, then transfer the chili mac mixture into it, spreading it out evenly. Top with the crunchy topping mixture, ensuring it covers the casserole evenly.

                  Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crispy.

                    Serve and Garnish: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Just before serving, garnish generously with freshly chopped cilantro for a pop of color and flavor.

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

                        - Presentation Tips: Serve the casserole in individual portions, garnished with additional cilantro and a sprinkle of shredded cheese on top. Enjoy it with a side of sour cream or avocado slices for added creaminess!