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Chili Mac & Cheese

Chili Mac & Cheese
This Mexican/Southwestern casserole of comfort food is high on taste and low on the scale of difficulty – a delicious combination. —Mary Aguilar, Shelby, Ohio
8 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
  • 2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2 cups (16 ounces) sour cream
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided

Directions

  • Set aside cheese packets from dinner mixes. In a large saucepan,
  • bring 2 quarts water to a boil. Add macaroni; cook for 8-10 minutes
  • or until tender.
  • Meanwhile, in a Dutch oven, cook and stir beef and onion over medium
  • heat for 8-10 minutes or until beef is no longer pink; drain. Stir
  • in the tomatoes, tomatoes and green chilies, tomato sauce and
  • seasonings. Drain macaroni; add to beef mixture. Stir in contents of
© Taste of Home 2013

2 of 2

Chili Mac & Cheese (continued)

Directions (continued)

  • cheese packets, sour cream and 1 cup cheese.
  • Transfer to a greased 13-in. x 9-in. baking dish; top with remaining
  • cheese. Bake, uncovered, at 350° for 20-25 minutes or until
  • bubbly. Yield: 8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013