Baked Mexican Chili Pasta

This spicy, cheesy chili mac, made with Chili Magic® Chili Starter, is sure to become a family favorite.

  • Prep Time

    10 Mins

  • Cook Time

    30 Mins

  • Serves


A spoon taking a scoop of a baked Mexican chili bean, macaroni and cheese casserole topped with tomato in yellow baking dish

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Serves: 6
  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cans (15.5 oz) Bush's® Chili Magic® Chili Starter (If you don’t have Chili Magic, use Pinto Chili Beans and add 1 Tbsp of chili powder)
  • 1 can (14.5 oz) diced tomatoes
  • ½ lb elbow macaroni
  • 1 can (4.5 oz) chopped green chilies
  • 4 cups shredded Mexican cheese blend, divided

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Cooking Instructions

  1. 1

    Preheat the oven to 350 degrees F.

    • 2

      Coat a 9" x 13" baking dish with nonstick cooking spray.

      • 3

        In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary.

        • Beef

      • 4

        Add the Chili Magic® and diced tomatoes; cover and cook for 10 minutes, stirring occasionally.

        • 2 cans of beans

        • Tomatoes

      • 5

        Meanwhile, cook the macaroni according to the package directions; drain.

        • Macaroni

      • 6

        In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish.

        • Green chilies

        • Cheese

      • 7

        Top with the remaining 1 cup cheese then bake for 12 to 15 minutes, or until heated through and the cheese melted.

        • Cheese

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