Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and lightly grease a casserole dish.
- In a large skillet, cook the ground beef over medium heat until no longer pink. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook until softened and fragrant, about 3 minutes.
- Stir in the kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, salt, and pepper. Bring to a gentle boil.
- Reduce heat and simmer for 10 minutes to allow the flavors to blend.
- Stir in the elbow macaroni and half of the shredded cheddar cheese. Mix well.
- Transfer the mixture to the prepared casserole dish. Top with the remaining cheese.
- Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish as desired and enjoy!
Notes
For a spicier version, add jalapeños, crushed red pepper, or your favorite hot sauce. This dish can be assembled ahead of time and baked just before serving. Store leftovers in an airtight container for up to 3 days — perfect for meal prep.