I love a casserole, all year around. I tend to gravitate to them most often on busy weekdays, when I can put them together ahead of time. Then sprinkle the top with bread crumbs, cheese, or in this case, Doritos just before baking. When you're short on ingredients, or you if you need to feed a crowd, this hearty casserole will fit the bill.
You'll need:
1 1/4-1 1/2 lbs. lean ground beef
5 cups cooked elbow macaroni [about 10 ounces dry]
2 cups shredded colby-jack cheese
1 10 oz. can of diced tomatoes and green chilis [I used Rotel Chili Fixins]
1 10 3/4 oz. can of fiesta nacho cheese soup
1 10 3/4 oz. can cheddar cheese soup
1 cup milk
1 medium onion diced
1 medium red pepper diced
1 small poblano pepper diced
1 cup crushed nacho flavored tortilla chips [I used Doritos]
seasonings:
3 Tbs. chopped cilantro divided
2 Tbs. worcestershire sauce
1 Tbs. minced garlic
1 Tbs. lime juice or 1/2 tsp. lemon pepper
2 tsp. dark chili powder
1 1/2 tsp. ground cumin
1 tsp. oregano
1/4 tsp. cayenne [optional]
salt and black pepper to taste
olive oil
Preheat the oven to 350 degrees and spray a 9x13 inch baking dish with cooking spray. Cook the macaroni in salted, boiling water according to the package directions, until al dente, then drain. Set aside. In a large stove top pot, add the diced onion and peppers. Saute in a couple of drizzles of olive oil until translucent season with salt and black pepper to your taste.
Add the ground beef and cook until browned. Drain any excess fat from the pan, and add all of the seasonings, reserving about 1 tablespoon of cilantro for garnishing.
Cook for 2-3 minutes, then add the tomatoes and milk. Taste and adjust the salt and black pepper. Add both soups and stir just until the soups have melted into the ground beef mixture, remove from the heat.
The large pot doubles as the mixing bowl, also. Add the cooked macaroni and 1 cup of shredded cheese. Mix well.
Pour into the baking dish. At this point, you can cover with plastic wrap and refrigerate to bake later, if you like. Allow to come to room temperature before baking.
Top with crushed tortilla chips and the remaining cheese just before baking.
Bake for 35-40 minutes until bubbly. Garnish with additional cilantro before serving. Yield: 10-12 servings
Cook's note:The diced tomatoes and chili's that I used for this casserole were already seasoned for chili. If you're unable to find that particular kind, the seasonings will need to be adjusted to accommodate. 
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