Mexican Macaroni Casserole
Ingredients:
1 package (7-1/4 ounces) macaroni and cheese dinner mix
1-1/2 pounds ground beef
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
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; 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.
