Mexican Macaroni Casserole

Mexican Macaroni Casserole

Mexican Macaroni Casserole


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


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.

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