I typically have most of the ingredients for this dish in my pantry. Green chiles give it a little bite, but it’s easy to swap in a can of spicier tomatoes to turn up the heat. —Jan Conklin, Stevensville, Montana
Mexi-Mac Casserole
Can you freeze Mexi-Mac Casserole?
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 until heated through and a thermometer inserted in center reads 165°.
Mexi-Mac Casserole
Prep Time
25 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 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 chiles
- 1 can (4 ounces) chopped green chiles
- 1 envelope reduced-sodium taco seasoning
- 2-1/2 cups 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, breaking meat into crumbles; drain.
- Add the diced tomatoes, green chiles and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.
- Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese.
- Bake, uncovered, at 350° until bubbly, 30-35 minutes.
Nutrition Facts
1-1/2 cups: 555 calories, 27g fat (13g saturated fat), 101mg cholesterol, 1330mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 33g protein.
