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Mexi-Mac Casserole

I typically have most of the ingredients for this dish in my pantry. Green chiles give it a little bite, but it’s easy to swap in a can of spicier tomatoes to turn up the heat. —Jan Conklin, Stevensville, Montana
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles
  • 1 can (4 ounces) chopped green chiles
  • 1 envelope reduced-sodium taco seasoning
  • 2-1/2 cups 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

  • 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, breaking meat into crumbles; drain.
  • Add the diced tomatoes, green chiles and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.
  • Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese.
  • Bake, uncovered, at 350° until bubbly, 30-35 minutes.
  • Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts
1-1/2 cups: 555 calories, 27g fat (13g saturated fat), 101mg cholesterol, 1330mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 33g protein.

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