Chili Mac & Cheese
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 8 servings.
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
Ingredients
-
2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
-
2 pounds ground beef
-
1 small onion, chopped
-
1 can (14-1/2 ounces) diced tomatoes, undrained
-
1 can (10 ounces) diced tomatoes and green chiles, 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 sour cream
-
1-1/2 cups shredded Mexican cheese blend, divided
Directions
-
1.
Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes.
-
2.
Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese.
-
3.
Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.
Nutrition Facts
1-1/2 cups: 631 calories, 35g fat (17g saturated fat), 105mg cholesterol, 1286mg sodium, 22g carbohydrate (10g sugars, 3g fiber), 35g protein.
© 2024 RDA Enthusiast Brands, LLC