Make this cheesy chili mac casserole in just 30 minutes! Make it in an oven-proof skillet and it's a one-pot meal! Family-friendly, budget-friendly, and absolutely delicious!
Preheat the oven to 375℉ and grease a 13x9-inch casserole dish. Set aside.
Heat the olive oil in a large pot.
When it's nearly shimmering (watch carefully!) add the onion and bell peppers.
Saute for a few minutes until the vegetables start to soften.
Add the ground beef and cook, stirring often, until it's cooked through.
Drain any fat that accumulates.
Add the Ranch Style beans and Rotel to the pot, may substitute chili beans.
Stir in in the seasoning.
Add the beef stock and bring the mixture to a boil over high heat.
Add the pasta and Velveeta.
Return to a boil over medium heat.
Cook for 7 to 10 minutes, or until pasta is tender, stirring constantly. Add more beef stock if needed to keep it from drying out and scorching.
Spoon into a greased casserole dish, top with shredded cheese, and bake about 10 minutes - just until the cheese melts.
Top with sliced green onions before serving, if desired.
Notes
Storage:Let the cheesy chili mac casserole cool, then spoon the extras into an airtight container or freezer bag. You can use smaller storage containers to portion out individual servings for easy grab-and-go lunch options.Refrigerated, the leftovers will last for 3-4 days. You can also freeze the easy chili mac for up to 3 months.Reheat the leftovers in the microwave until piping hot. It might get a little dry as the pasta absorbs the moisture, so just stir in a splash of water, olive oil, butter, or beef/chicken broth—if you want.Tips:
Cast iron and stainless steel pans are best for browning ground beef without making it too tough. Bonus points if you let the beef come to room temperature before cooking it!
If you're scraping the veggies off the cutting board, aim away from your body, rather than toward it. Otherwise, hot oil may splash right onto you!
Don't drain the ranch-style beans—they're stored in a delicious chili sauce that'll help flavor your chili mac.
Grab a container of diced onions and peppers from the produce section to cut down on prep time.
If you like a golden-brown, cheesy finish, use an oven-safe skillet. At the end, top it with extra cheese and broil it in the oven for a few minutes. Double the batch and store the extras in a freezer-safe foil casserole or baking dish. This is a perfect way to meal prep for a future busy day!
Sometimes we'll serve cheesy chili mac casserole with a scoop of sour cream and some fresh cilantro on top, but there are plenty of other options. The best part about this ultimate comfort food recipe? You can get creative with toppings!