Mexican Macaroni Casserole

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.

Bacon and Tomato Cups

Bacon and Tomato Cups 

Ingredients:

8 slices bacon

1 tomato, chopped

1/2 onion, chopped

3 ounces shredded Swiss cheese

1/2 cup mayonnaise

1 teaspoon dried basil

1 (16 ounce) can refrigerated buttermilk biscuit dough


Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown.  Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.

Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake in preheated oven until golden brown, 10 to 12 minutes.