Mexi-Mac Casserole
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 8 servings.
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
Ingredients
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1 package (7-1/4 ounces) macaroni and cheese dinner mix
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1-1/2 pounds lean ground beef (90% lean)
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1 medium onion, finely chopped
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2 garlic cloves, minced
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1 can (14-1/2 ounces) diced tomatoes with mild green chiles
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1 can (4 ounces) chopped green chiles
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1 envelope reduced-sodium taco seasoning
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2-1/2 cups shredded Mexican cheese blend, divided
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (7-3/4 ounces) Mexican-style hot tomato sauce
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1/2 cup crushed tortilla chips
Directions
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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, breaking meat into crumbles; drain.
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2.
Add the diced tomatoes, green chiles and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.
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3.
Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese.
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4.
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.
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