Forget boring pasta nights! This Cheesy Chili Pasta is a fun and flavorful twist on two classic comfort foods. With tender pasta, savory meat, and a generous amount of cheese, it's a guaranteed crowd-pleaser.
It's a simple, satisfying dish the whole family will love. Plus, it's a great way to use up leftovers! And did I mention it's incredibly easy to make?
Need more weeknight dinner inspiration? You'll find plenty of quick and easy Family Dinner Ideas in the recipe index on the blog.
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Imagine your favorite chili and cheesy pasta combined into one delicious dish. It's a warm, comforting casserole that's easy to make and perfect for feeding a crowd.
Looking for more ideas to add to your Meal Plan? Try my Pillsbury Chicken Pot Pie with Biscuits or my collection of Cheap Family Dinner Ideas.
Table of Contents
One Pot Casserole Recipe
Streamline your dinner routine with this easy one-pot casserole. Simply combine cooked pasta, your favorite chili, and a generous amount of cheese in a baking dish, and let the oven work its magic.
It's a hassle-free way to enjoy a delicious and comforting meal.
And the best news is it's easy to put together and if you're lucky enough, you'll have leftovers to reheat for lunch the next day.
Tips for Making Cheesy Chili Pasta Casserole:
Start with a hot pan: Make sure your skillet or pan is nice and hot before adding the ground beef. This helps to sear the meat quickly and prevent it from steaming.
Don't overcrowd the pan: Give the ground beef some space to breathe! Overcrowding the pan will cause the meat to steam instead of brown. Cook in batches if necessary.
Break it up: Use a spatula to break the ground beef into smaller pieces as it cooks. This ensures even browning and prevents large clumps from forming.
Season later: Wait to season the ground beef with salt and pepper until after it's browned. Adding salt too early can draw out moisture and make the meat tough.
Drain the excess fat: Once the ground beef is browned, tilt the pan and use a spoon to remove any excess grease. For an even healthier option, place the cooked beef on a plate lined with paper towels to absorb any remaining fat.
Helpful Kitchen Tools
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
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Main Ingredients
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
- Ground beef
- Chicken broth
- Diced tomatoes
- Kidney beans (drained and rinsed)
- Mexicorn (drained)
- Vegetable oil
- Small onion
- Garlic powder
- Chili powder
- Cumin
- Salt and pepper
- Small shaped pasta
- Cheddar cheese
- Sour cream
- Parsley for garnish
Mexicorn is a combination of corn, red and green peppers. You can find it in the canned vegetable aisle at your local grocery store.
Recipe Variations and Substitutions
For this recipe, I used elbow macaroni because my husband is a huge fan of that shape of pasta. Here are a few other shapes you could use that would work great in this recipe:
- Cavatappi - is a fun hollow, corkscrew shape of pasta that goes really nicely with thick cheese recipes.
- Small shells - creates a little pocket for the meat and cheese to fill up.
- Orecchiette - is great for scooping up chunky meat sauces which is this meal.
- Ditalini is another pasta that has holes which allows the meat to get inside the pasta.
Step-by-Step Instructions
Step 1: Heat a little oil in a large pot or skillet over medium-high heat. Crumble the ground beef into the pot and cook until it's browned, breaking it up with a spoon. Add the chopped onion and garlic, and cook until they're softened. If there's a lot of grease in the pot, carefully pour it out.
Quick Tip
It’s really important that you rinse the kidney beans before adding them to the recipe. The cloudy liquid that’s in the canned beans is mostly starch and salt which can change the texture or taste of the casserole.
Step 2: Pour in the chicken broth, canned tomatoes, kidney beans (don't forget to rinse them!), and corn. Stir in the chili powder and cumin, and season with salt and pepper to your liking. Let this simmer for about 30 minutes to let the flavors meld.
Step 3: Pour the dry pasta into the pot. Bring it to a boil, then turn the heat down, cover the pot, and simmer until the pasta is cooked through. This usually takes about 12-15 minutes, but check the pasta box for instructions.
Step 4: Take the pot off the heat and sprinkle the shredded cheddar cheese all over the top. Pop the lid back on to let the cheese melt, or (even better!) broil it in the oven for a few minutes until the cheese is bubbly and golden.
Slow Cooker Instructions:
Prefer to use your slow cooker? Follow the instructions below for a hands-off approach to this delicious casserole:
- Start the recipe on top of the stove as directed above. Then place everything except the pasta and cheese in the slow cooker.
- Cook on high for about 2 hours and then add the pasta. Continue to cook for another 30 to 60 minutes or until the pasta is done.
- Finally, stir in the cheese until it melts and combines nicely with the rest of the meat and pasta.
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What to Serve Alongside this Recipe?
One word...bread. That's really all you need to add to this casserole to make it a complete meal. Here are a few of our favorites:
📖 Recipe Card
Cheesy Chili Pasta Casserole
Video
Ingredients
- ½ pound of ground beef
- 4 cups chicken broth
- Diced tomatoes; 14.5 ounce size can
- Kidney beans; 16 ounce can drained and rinsed
- Mexicorn; 11 ounce can drained
- Vegetable oil; 1 tbsp.
- 1 small onion; chopped
- 2 teaspoons garlic powder
- Chili powder; 2 tsp. or more if desired
- Cumin; 2 tsp.
- salt and pepper; to taste
- 8 ounces elbow shaped pasta
- Cheddar cheese; 1 cup shredded
- Sour cream parsley for garnish
Method
- In a heavy Dutch oven or large skillet, heat the oil over medium to high heat.
- Add the ground beef and begin to break it up. Add the garlic and onion and cook until the beef is browned.
- Drain off the excess fat if necessary.
- Stir in the chicken broth, tomatoes, rinsed kidney beans, Mexicorn.
- Add the chili powder, cumin and season with salt and pepper.
- Allow the casserole to a simmer for about 30 minutes and then add the dry pasta.
- Bring to a boil; cover and reduce heat and simmer until the pasta is cooked through. Depending on the shape of pasta you’re using, this could take 12 to 15 minutes.
- Remove from heat and top with cheddar cheese.
- Put the lid back on for the cheese to melt or I put it under the broiler for a few minutes; which I highly recommend.
Jessica Piercy says
I made this tonight for my daughter and I it was very good. Both of us had seconds. LOL 😆
Lois says
That's great to hear. Thank you so much for leaving a comment!
Andi says
Making this tonight, sounds delicious!