Mexi-Mac Casserole Recipe

Mexi-Mac Casserole Recipe photo by Taste of Home

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Here’s one of my favorite all-in-one meals that uses items I typically have in the pantry. Green chilies give it just a little bite, but it’s easy to swap in a spicier can of tomatoes if you want to turn up the heat. —Jan Conklin, Stevensville, MT

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Mexi-Mac Casserole Recipe

Prep: 25 min. Bake: 30 min.

Yield: 8 Servings

25 30 55

Ingredients

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1-1/2 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 medium onion, finely chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (4 ounces) chopped green chilies
1 envelope reduced-sodium taco seasoning
2-1/2 cups (10 ounces) shredded Mexican cheese blend, divided
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (7-3/4 ounces) Mexican-style hot tomato sauce
1/2 cup crushed tortilla chips

Directions

Prepare macaroni and cheese mix according to package directions. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink; drain.
Add the diced tomatoes, green chilies and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.
Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with chips and remaining cheese.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

Originally published as Mexi-Mac Casserole in Simple & Delicious April/May 2013, p49