CHILI MAC CASSEROLE

 

CHILI MAC CASSEROLE
3/4 cup uncooked elbow macaroni
1 pound ground sirloin
1/2 pound ground pork
1 large shallot, chopped
3 cloves garlic, minced
1 can petite diced tomatoes (DO NOT DRAIN)
1 can black beans, drained and rinsed
4 ounce can chopped green chiles, drained
2 tablespoons tomato paste
1 1/2 teaspoons salt
1 1/2 teaspoons chipotle chili powder
1/2 teaspoon fresh ground black pepper
2 cups shredded cheese of choice (I use cheddar or a jack and cheddar mix)
2 green onions, sliced

• Preheat oven to 350°.
• Spray 9×9 baking dish with non-stick spray.
• Cook macaroni al dente per package directions. Drain.
• While macaroni is cooking, brown beef and pork in large skillet along with shallots and garlic.
• Drain off all fat in a colander.
• Add tomatoes, chiles, black beans, tomato paste and seasonings to skillet and blend well.
• Add meat back in, stirring to blend.
• Add macaroni and gently stir to combine.
• Transfer mixture to prepared baking dish.
• Baked covered 30 minutes until bubbly.
• Uncover and add cheese, baking another 5 minutes until cheese is completely melted.
• Sprinkle with green onions for garnish.