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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Give traditional Mac and Cheese a Mexican twist! This easy recipe is delicious and comes to the table in 30 minutes. Ingredients:
1 pound uncooked campanelle or rotini pasta |
2 (7 ounce) boxes green giant® antioxidant blend frozen vegetables |
1 (10 ounce) can old el paso® green enchilada sauce |
1 (14 ounce) can old el paso® mild red enchilada sauce |
3/4 cup sour cream |
2 cups shredded mexican cheese blend |
3 old el paso® taco shells, crushed |
Directions:
1. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch nonstick skillet, heat both boxes frozen vegetables and both cans enchilada sauce to simmering over medium heat, cooking until vegetables are heated through. Remove from heat. Immediately stir in sour cream, cheese and cooked pasta. Sauce will thicken as it cools.
3. Top with crushed taco shells.
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