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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This Mexican/Southwestern casserole of comfort food is high on taste and low on the scale of difficulty â a delicious combination. Ingredients:
2 packages (7-1/4 ounces each) macaroni and cheese dinner mix |
2 pounds ground turkey or beef |
1 small onion, chopped |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (8 ounces) tomato sauce |
2 tablespoons chili powder |
1 teaspoon garlic salt |
1/2 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
2 cups (16 ounces) sour cream |
1-1/2 cups (6 ounces) shredded mexican cheese blend, divided |
Directions:
1. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook for 8-10 minutes or until tender.
2. Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat for 8-10 minutes or until beef is no longer pink; drain. Stir in the tomatoes, tomatoes and green chilies, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese.
3. Transfer to a greased 13-in. x 9-in. baking dish; top with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.
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