No, that's not a typo. I awoke this morning feeling a chill in the air, and knowing that despite the calendar, it is no longer Summer. This is exactly the type of day for chili. But it's also a day in which I have, at last count, 101 things to accomplish. So I'm going to rely on my pantry and prepare a casserole for our evening meal that has been a hit with my kids since they were little.
Carb Diva's Chili Macaroni Casserole
1 one-pound package macaroni (my kids love the kind shaped like wagon wheels)
2 cans chili (use whichever type is your favorite)
1 cup salsa
2 cups grated cheddar cheese, divided
4 cups crushed tortilla chips
Preheat oven to 350 degrees F.
Cook pasta according to package directions. Drain well and place in large mixing bowl. Gently stir in chili, salsa, 1 cup of the cheese, and the crushed tortilla chips.
Spray a large cooking dish with non-stick cooking spray. Spread macaroni/chili mixture in dish; top with remaining 1 cup cheese.
Bake uncovered about 25-30 minutes or until bubbly.
NOTE: You can omit the salsa if you prefer a less spicy meal. This is also a great place to "hide" additional vegetables--corn, cooked carrots, or diced zucchini.