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Layered Southwest Chili Mac Bake

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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.

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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
1 cups shredded cheddar cheese, divided


  1. 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.

  2. 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.

  3. Bake 30 to 40 minutes or until bubbly. Garnish with remaining green onions.