Secret to the best Road Rage Casserole in 5 steps
Banish bad days with our Road Rage Casserole! This easy, cheesy ground beef bake has a delicious spicy kick. Learn the simple recipe.
Ingredients
- 1 lb ground beef 80/20 lean to fat ratio recommended
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 large jalapeño seeds removed and finely diced (leave some seeds for extra heat)
- 8 oz elbow macaroni uncooked
- 15 oz canned tomato sauce
- 15 oz canned fire-roasted diced tomatoes undrained
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp red pepper flakes adjust to your heat preference
- 1 tsp salt
- ½ tsp black pepper
- 2 cups shredded sharp cheddar cheese divided
- 1 tbsp olive oil
Instructions
- Step 1: Prep & Cook Pasta. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish. Cook the elbow macaroni in a large pot of salted boiling water according to package directions, but cook for 2 minutes less than the minimum time (al dente). It will finish cooking in the oven. Drain the pasta and set it aside.
- Step 2: Sauté Aromatics & Brown Beef. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and diced jalapeño and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet, breaking it up with a spoon. Cook until fully browned, about 6-8 minutes. Drain off any excess grease.
- Step 3: Create the Spicy Sauce. To the skillet with the cooked beef, stir in the chili powder, cumin, red pepper flakes, salt, and black pepper. Cook for 1 minute to toast the spices. Pour in the tomato sauce and the undrained fire-roasted diced tomatoes. Stir everything together, bring to a simmer, then reduce the heat and let it gently simmer for 5 minutes for the flavors to meld.
- Step 4: Combine & Assemble. Add the cooked and drained macaroni to the skillet with the beef sauce. Stir in 1 cup of the shredded cheddar cheese until it's melted and everything is well combined. Pour the entire mixture into your prepared casserole dish and spread it into an even layer.
- Step 5: Bake to Perfection. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top of the casserole. Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden. Let the casserole rest for 5-10 minutes before serving. This allows it to set up and makes it easier to serve.
Notes
Chef's Tips: For a milder version, omit the red pepper flakes and use a bell pepper instead of a jalapeño. For an even cheesier casserole, add 4 oz of cubed cream cheese to the sauce in Step 3 until melted.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F until warmed through.
Variations: Feel free to add a can of drained and rinsed black beans or corn when you add the pasta for extra texture and fiber.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F until warmed through.
Variations: Feel free to add a can of drained and rinsed black beans or corn when you add the pasta for extra texture and fiber.
