Mexi-Mac Casserole Recipe

Photo by Susan M.
Adapted from tasteofhome.com

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

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 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

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. Add the diced tomatoes, green chilies and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with chips and remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

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