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Mexi-Mac Casserole

 Mexi-Mac Casserole
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
8 ServingsPrep: 25 min. Bake: 30 min.


  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix
  • 1-1/2 pounds ground beef
    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


  • 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.

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Mexi-Mac Casserole (continued)

Directions (continued)

  • Yield: 8 servings.