Chili Pasta Bake

This Chili Pasta Bake combines the hearty flavors of beef chili with the comforting texture of pasta, topped with a melty cheese layer for that perfect golden finish. It's a fusion of traditional chili ingredients and pasta, creating a satisfying one-pot meal that is both filling and flavorful. Perfect for family dinners, this dish also incorporates a hint of spice from the Rotel tomatoes, making it a delightful choice for chili lovers.

Ingredients:

• 1 pound ground beef
• 1 can (10 oz) Rotel tomatoes with green chilies
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 packet chili seasoning mix
• 2 cups elbow macaroni
• 2 cups beef broth
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: sour cream, chopped green onions, or jalapeños

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
3. Stir in the Rotel tomatoes, kidney beans, black beans, chili seasoning mix, and beef broth. Bring to a simmer and let it cook for about 10 minutes.
4. Meanwhile, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
5. Combine the cooked macaroni with the chili mixture, stirring until well mixed. Season with salt and pepper to taste.
6. Transfer the mixture into a greased baking dish. Sprinkle the cheddar and mozzarella cheese evenly over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
8. Remove from the oven and let it cool for a few minutes before serving. Top with optional toppings as desired.