Cheesy Tex-Mex Ground Beef Chili Mac Bake
A hearty Tex-Mex casserole combining seasoned ground beef, crispy bacon, and creamy tomato sauce with macaroni pasta and melted cheese. This one-dish meal delivers bold chili spice, savory bacon, and comforting pasta in every bite. Serve to family weeknight dinners or casual gatherings. This version layers taco seasoning with tomato soup for richness while bacon and multiple cheese types create depth beyond standard mac and cheese.
Ingredients
- 1 lb ground beef
- 2 tablespoon minced fresh garlic
- 1 whole onion, chopped
- 1 whole green bell pepper, chopped
- 1 teaspoon dried chili pepper flakes(optional)
- 2 1 ounce package taco seasoning mixhomemade spice blend1 package = 1/4 cup custom blendspices
control sodium and ingredients
- ⅓ cup grated Parmesan cheese(optional)
- 8 slice bacon, cooked till very crisp and chopped
- 1 8 ounce can tomato sauce
- 2 10 ounce can tomato souptomato sauce2 cans soup = 1.5 cups sauce + 0.5 cup brothcondiments
thinner consistency, less creamy
- 1 tablespoon brown sugar(optional)
- seasoning salt
- pepper
- 3 cup cooked macaroni
- 4 cup shredded Tex-Mex cheese, dividedcheddar cheese1:1dairy
sharper flavor, widely available
Instructions
- 1
Brown ground beef with chili flakes, onion, garlic, and green pepper until beef loses pink color and vegetables soften, about 10-12 minutes. Drain excess fat.
- 2
Add taco seasoning mix and Parmesan cheese. Stir to combine and cook 1 minute.
- 3
Stir in cooked chopped bacon, tomato sauce, tomato soup, and brown sugar if using. Simmer 30-40 minutes, stirring occasionally.
- 4
Season with seasoning salt and pepper. Mix in 2 cups shredded Tex-Mex cheese.
- 5
Add cooked macaroni and combine.
- 6
Preheat oven to 350 degrees F and grease a 13 x 9-inch casserole dish.
- 7
Transfer mixture to casserole dish.
- 8
Sprinkle with Parmesan cheese, then 2 cups (or more) shredded Tex-Mex cheese.
- 9
Bake uncovered about 20 minutes until bubbly and cheese melts.
Tips
Cook macaroni to just firm-tender to prevent mushiness after baking, as it continues to soften in the oven with the sauce.
Drain excess fat from browned beef thoroughly to avoid greasy casserole; the bacon provides sufficient richness.
Reserve 2 cups cheese for topping instead of mixing all into casserole for better melted cheese layer on top.
Good to Know
Cover and refrigerate up to 4 days. Freeze unbaked casserole up to 3 months; thaw overnight before baking, adding 5-10 minutes to bake time.
Assemble casserole completely, cover, and refrigerate up to 24 hours before baking. Bake from cold, adding 5 minutes to baking time.
Serve directly from casserole dish with cornbread, simple green salad, or sour cream and jalapeños on the side.
Common Mistakes
Do not skip draining beef fat to avoid greasy, heavy casserole
Do not overcook macaroni before adding to casserole to prevent mushy texture after baking
Do not cover casserole while baking to allow cheese to brown and sauce to reduce slightly
Substitutions
Dairy-Free Swaps
General Alternatives
control sodium and ingredients
thinner consistency, less creamy
Full guide →FAQ
Can I use fresh taco seasoning instead of packets?
Yes. Replace 2 packets (about 5 tablespoons total) with homemade spice blend: 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, and salt to taste for fresher flavor.
What if I want to make this vegetarian?
Omit beef and bacon. Brown 1 pound sliced mushrooms and 1 cup walnuts (pulsed fine) with aromatics for texture and umami. Add 1 teaspoon smoked paprika for bacon-like depth. Proceed with seasoning and sauce as written.
How long can I keep leftovers and can I freeze?
Refrigerate covered up to 4 days. Freeze in airtight containers up to 3 months. Reheat on stovetop over low heat with splash of milk or broth, or bake covered at 350 degrees F for 25-30 minutes until heated through.