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In the world of comforting home-cooked meals, few dishes resonate as deeply as a hearty casserole. Among the myriad of options, the Cheesy Chili Mac Casserole stands out not just for its delightful blend of flavors but also for its ability to bring families together around the dinner table. This dish marries the classic comfort of macaroni and cheese with the zesty punch of chili, creating a satisfying experience that appeals to both children and adults alike. It's a meal that wraps you in warmth, making it a perfect choice for busy weeknights or cozy gatherings.

Chili Mac Casserole with Crunch Topping

Discover the deliciousness of Cheesy Chili Mac Casserole with Crunchy Bliss, a heartwarming dish that combines the classic comfort of macaroni and cheese with a zesty chili twist. Perfect for busy weeknights or casual gatherings, this casserole can be customized to fit various dietary preferences. Enjoy creamy textures, savory layers, and a crunchy topping that makes every bite exciting. Gather your loved ones and delight in a meal that promises warmth, flavor, and connection around the dinner table.
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Ingredients
  

1 lb elbow macaroni

1 lb ground beef or turkey

1 medium onion, 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 cumin

1/2 tsp 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: Preheat your oven to 350°F (175°C).

    Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

      Brown the Meat: In a large skillet over medium heat, add the ground beef or turkey. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.

        Sauté Vegetables: Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent. Then, add minced garlic and cook for another minute until fragrant.

          Combine Ingredients: Stir in the kidney beans, black beans, diced tomatoes (with juice), tomato sauce, and beef or vegetable broth. Add the chili powder, cumin, paprika, and salt and pepper. Bring the mixture to a simmer.

            Mix Pasta and Sauce: Add the cooked macaroni to the meat and bean sauce, stirring until well combined. Then, incorporate 1 1/2 cups of the shredded cheddar cheese, mixing until melted and evenly distributed.

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

                Layer the Casserole: Transfer the chili mac mixture into a greased 9x13-inch baking dish. Evenly sprinkle the crunch topping mixture over the top of the casserole.

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

                    Serve and Garnish: Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro before serving.

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