Mexi-Mac Casserole Recipe

By Susan52

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

Details

Servings 8
Preparation time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

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.