Transform your weeknight dinners with the simplicity and bold flavors of our Layered Southwest Chili Mac Bake. Effortlessly sauté onions and garlic, then blend in HORMEL® Chili with Beans and HORMEL® Chili No Beans, creating a savory base. Layered with cream cheese, sour cream, and cooked egg noodles, this easy-to-assemble bake is topped with shredded cheddar for a comforting, flavorful weeknight meal. Every satisfying bite brings the essence of Southwest cuisine to your table without the fuss.
Ingredients
| 1 | tablespoon olive oil |
| 1 | small onion, chopped |
| 2 | cloves garlic, minced |
| 1½ | tablespoons Worcestershire sauce |
| 1 | tablespoon chili powder |
| 1 | teaspoon sugar |
| 1 | teaspoon oregano |
| 1 | (15-ounce) cans HORMEL® Chili with Beans |
| 1 | (15-ounce) cans HORMEL® Chili No Beans |
| ½ | cup chopped green onions, divided |
| 1 | (8-ounce) package cream cheese, softened |
| ½ | cup sour cream |
| 1 | (12-ounce) package egg noodles, cooked and drained |
| 1⅜ | cups shredded cheddar cheese, divided |
Directions
Heat oven to 350°F. Lightly spray 9×13-inch baking pan with non-stick cooking spray. In large skillet over medium heat, heat oil. Add onion and garlic. Cook 3 to 4 minutes or until onion is translucent. Stir in Worcestershire sauce, chili powder, sugar and oregano. Cook 1 minute. Add chili. Cook 5 minutes or until heated through.
In small bowl, combine 1/3 cup green onions, cream cheese and sour cream. In casserole, place 1/3 of the noodles, cheese mixture, chili mixture and cheddar cheese; repeat twice. Sprinkle remaining cheddar cheese on top.
Bake 30 to 40 minutes or until bubbly. Garnish with remaining green onions.