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Mexi-Mac Casserole Recipe

Mexi-Mac Casserole Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD:8 servings


  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix
  • 1-1/2 pounds lean ground beef (90% lean)
  • 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


  • 1. 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.
  • 2. Add the diced tomatoes, green chilies and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.
  • 3. Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese.
  • 4. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8 servings.

Nutritional Facts

1-1/2 cups equals 555 calories, 27 g fat (13 g saturated fat), 106 mg cholesterol, 1,333 mg sodium, 45 g carbohydrate, 6 g fiber, 33 g protein.