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White bowl with Chili Mac on top of tea towel with a stainless steel skillet in the background

Chili Mac Tortilla Pie

An incredibly easy one pot Chili Mac that is full of flavor! Creamy cheddar cheese mixes with the spices, tomato sauce and kidney beans to smother the macaroni for flavorful bites each time.
Course Casseroles, Dinner, Main, Pasta
Cuisine Comfort Food, Italian-American
Keyword Family Dinner, One Pot Cooking, Skillet Meal
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 people
Author Melissa


  • 1 tbsp Olive Oil
  • 1 Yellow Onion - diced
  • 3 cloves Garlic - minced
  • 2 tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 Bell Pepper - diced
  • 1 Jalapeno Pepper - small dice
  • 1 tbsp Tomato Paste
  • 1 Adobe Chili with Sauce - chopped
  • 1 jar Strained Tomatoes
  • 1 can Red Kidney Beans - drained and rinsed
  • 2 cups Beef Stock
  • 1 box Elbow Macaroni Pasta 280g
  • 2 cups Cheddar Cheese - grated divided
  • 2 10" Tortillas - cut into strips
  • Salt & Pepper


  • Preheat oven to 400°F and heat oil in a large skillet over medium heat.
  • Add onion and cook until soft, about 5 minutes. Add in garlic, jalapeno and bell pepper and cook for another 2 minutes to soften.
  • Stir in tomato paste, adobe chili, chili powder, cumin, salt & pepper and cook for 2 minutes - stirring frequently to coat the vegetables.
  • Add tomato sauce, beans, stock and pasta and bring the mixture to a boil. Reduce heat to low and cook for 10 minutes (until the pasta is al dente - just below cooked)
  • Stir in half of the cheddar cheese, mixing well. Top the pasta with cut tortilla strips and remaining cheese.
  • Bake for 20 minutes, or until top is golden. Allow to cool 5 minutes before serving.