Run for the Border Macaroni and Cheese Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is my own creation. I had to bring a main dish to a potluck and I used what I had on hand. Not bad if I do say so myself...I came home with an empty dish! Ingredients:
2 (12 ounce) packages kraft velveeta shells and cheese dinner |
1 lb ground beef |
1 onion, chopped |
1 green pepper, chopped |
1 red pepper, chopped |
1 (1 1/4 ounce) package taco seasoning mix |
1 (15 ounce) can chili beans, undrained |
2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 350.
2. In a large skillet, over medium-high heat, saute onion, green pepper, red pepper in a little oil or butter until just beginining to soften.
3. Add ground beef, break up and stir until beef is brown.
4. Add the package of taco seasoning mix plus the can of chilli beans, undrained.
5. Stir and heat until bubbling.
6. Meanwhile, heat a large pot of water to a rolling boil.
7. Add dry shells from both packages, cook until tender.
8. Drain, and add the cheese mixture from both packages in a large bowl.
9. Spray a 9 x 13 baking dish with non-stick cooking spray.
10. Layer half of the shells into the pan, top with half of the shredded cheese.
11. Pour ground beef mixture over.
12. Top with remaining shells, smooth over to cover.
13. Top with remaining cheese.
14. Cover with tin foil and bake for 30 minutes.
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