TEX-MEX MACARONI AND CHEESE
Classic macaroni and cheese gets reinvented as a hearty casserole with a layer of ground beef seasoned with peppers, onions and taco seasoning.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile in 5-quart Dutch oven, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain, and set aside. Add bell pepper, poblano chiles and onion to Dutch oven; cook 6 to 7 minutes, stirring frequently, until onions start to soften. Stir in beef, taco seasoning mix and water; heat to simmering. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to medium bowl; reserve.
- In 4-cup glass measuring cup, mix milk and cream. Return Dutch oven to low heat; melt 3 tablespoons of the butter in Dutch oven. With whisk, stir in flour and salt until smooth. Increase heat to medium-high; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Remove from heat. Pour half of pasta mixture into baking dish. Top with meat mixture, then remaining pasta mixture.
- Bake 20 to 25 minutes or until edges are bubbly.
- Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Stir in bread crumbs; toast 4 to 5 minutes, stirring constantly, until crumbs are golden brown. Sprinkle over pasta mixture; top with cilantro.
Nutrition Facts : Calories 600, Carbohydrate 56 g, Cholesterol 105 mg, Fat 3, Fiber 5 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 1 g
MEXI-MAC SKILLET
This is the yummiest, quickest recipe I have. There's no need to precook the macaroni. Everything comes together in one smart skillet. -Maurane Ramsey, Fort Wayne, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
TEX-MEX CHEDDAR MAC
This Tex-Mex mac & cheese has a whole lot of kid-pleasing flavors, a little salsa kick and a prep time of just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 4
Steps:
- Prepare Dinner as directed on package.
- Meanwhile, brown meat in large skillet on medium heat. Stir in salsa; simmer 5 min., stirring occasionally.
- Add Dinner to meat mixture; mix lightly. Top with shredded cheese.
Nutrition Facts : Calories 560, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1280 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 3 g, Protein 38 g
GLUTEN-FREE TEX MEX MAC AND CHEESE
Going gluten-free doesn't mean having to give up mac n' cheese! Try our Tex-Mex version using Progresso® Traditional chicken cheese enchilada flavor soup and two cheeses--Cheddar and pepper Jack.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
- Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 12 g, ServingSize 1 serving, Sodium 650 mg, Sugar 1 g, TransFat 0 g
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4.6/5 (9)Total Time 1 hr 10 minsServings 4
- Preheat the oven to 350°F. Grease four 1 1/2-cup (12-ounce) porcelain baking dishes, or a 2-quart casserole dish., To make the macaroni: Cook the pasta in boiling salted water according to the package directions.
- Drain and rinse with cool water., In a large saucepan set over medium heat, whisk together the flour, milk, and cheese powder.
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- To a large skillet, add the olive oil, onion, beef, and cook over medium-high heat until beef is cooked through and onion is soft and translucent, about 7 minutes; crumble beef and stir frequently to ensure even cooking.
- Add the bell pepper, corn, macaroni, water, tomatoes, tomato sauce, cumin, chili powder, oregano, salt, pepper, stir to combine, lower heat to medium low, cover, and allow mixture to simmer for about 20 minutes, or until pasta is tender and cooked through. Stir a couple times while simmering to ensure even cooking.
- Uncover, turn off the heat, add the cheese, and stir to combine and until melted. Taste and check for seasoning balance. If necessary add more salt or seasonings (I added an additional 1 teaspoon salt and 1 teaspoon of cumin).
- Evenly sprinkle the cilantro and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
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