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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Hereâs one of my favorite all-in-one meals that uses items I typically have in the pantry. Green chilies give it just a little bite, but itâs easy to swap in a spicier can of tomatoes if you want to turn up the heat. âJan Conklin, Stevensville, MT 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:
1. 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.
2. Add the diced tomatoes, green chilies and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.
3. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with chips and remaining cheese.
4. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
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