"My husband and I really like macaroni and cheese," writes Arlene Lacell of Zillah, Washington. "When we had a lot left over on one occasion, I came up with this Tex-Mex treatment to use it up. This quick casserole is very good with a green salad."
- 1/2 pound ground beef
- 1/2 cup chopped onion
- 3 cups prepared macaroni and cheese
- 1 cup salsa
- 1/2 cup shredded cheddar cheese
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the macaroni and cheese and salsa.
- Transfer to a greased 1-qt. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 4 servings.
Originally published as Tex-Mex Macaroni in Quick Cooking January/February 2005, p54
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Reviewed Jul. 31, 2013
"This was really good and a nice change of pace from plain Mac and cheese."