Chile Macaroni Con Queso Style |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a typical kid friendly comfort food meal. My own variation of a recipe from a good friend. It is a simple meal to make and great for a cold winter day dinner. If you like cheese as I do, you may add more then indicted below. You may substitute low fat shredded cheese and/or low carb elbows if desired. Serve with a salad and your done! Ingredients:
1 lb lean ground beef |
2 (14 1/2 ounce) cans diced tomatoes (with jalapenos if you like, i prefer jalapenos) |
1 (8 ounce) bag cheddar cheese or 1 (8 ounce) bag monterey jack cheese or 1 (8 ounce) bag mexican blend cheese, shredded |
1 (1 1/4 ounce) packet taco seasoning |
1 (8 ounce) box elbow macaroni, cooked |
1 -2 green onions (optional) or 1 -2 scallion, chopped for garnish (optional) |
Directions:
1. Cook macaroni according to directions on the macaroni box.
2. Drain and set aside to cool.
3. Brown ground beef and add taco seasoning.
4. In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes.
5. Mix all ingredients.
6. Add 3/4 of the shredded cheese bag to bowl and mix.
7. Transfer ingredients to a large lasagna pan.
8. Add remaining cheese and put on top of the casserole.
9. Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.
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