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Cheesy Chilada Casserole

Cheesy Chilada Casserole recipe! Tender macaroni, flavorful ground beef, and melted cheese come together in a delicious, easy-to-make dish perfect for a comforting dinner - make it tonight!

This Cheesy Chilada Casserole is a flavorful twist on classic comfort food, combining al dente macaroni with a rich beef and enchilada sauce mixture, all wrapped up in a blanket of melted cheddar and Monterey Jack cheese. It’s a hearty, crowd-pleasing dish perfect for family gatherings or casual dinner parties.

Ready Time

1 hrs 15 mins


10 servings


  • 2 cups uncooked macaroni
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (16 oz) enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro


Cook the macaroni according to package instructions until al dente, then set aside.

In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.

Drain excess fat.

Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for 1 minute more.

Stir in the diced tomatoes, kidney beans, enchilada sauce, cumin, paprika, cayenne pepper, salt, and black pepper.

Bring to a simmer and let cook for 5 minutes, stirring occasionally.

In a large bowl, combine the cooked macaroni, beef mixture, and chopped cilantro.

Mix well to combine.

In a greased 9×13-inch baking dish, arrange half of the macaroni mixture in the bottom of the dish.

Top with half of the shredded cheddar cheese and half of the Monterey Jack cheese.

Repeat the layers, starting with the macaroni mixture, then the remaining cheddar cheese, and finally the remaining Monterey Jack cheese.

Cover the dish with aluminum foil and bake in a preheated oven at 350°F for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for 10-15 minutes before serving hot.


Make sure to not overcook the macaroni, as it will continue to cook a bit in the oven. If using a different type of pasta, adjust the cooking time according to package instructions.

Ground beef can be substituted with ground turkey or chicken for a leaner option.

Make sure to adjust the cooking time if using a different type of meat. Feel free to customize the heat level to your taste by adjusting the amount of cayenne pepper.

Omitting it altogether will still result in a delicious casserole.

If using canned tomatoes with added salt, omit the additional salt in the recipe to avoid over-salting. To make ahead, prepare the macaroni and beef mixture up to a day in advance, then assemble and bake when ready.

This casserole freezes well, so consider making a double batch and freezing one for later.

To reheat, thaw overnight in the fridge, then bake in the oven until hot and bubbly. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven until hot and bubbly.

Consider serving with a side of steamed veggies or a simple green salad to balance out the richness of the dish.

Nutrional Value

  • Calories: 540
  • Total Fat: 26g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 650mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 35g
Cheesy Chilada Casserole
Cheesy Chilada Casserole

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