Mini Taco Mac & Cheese Cups

By Nanadi-2

Ingredients

• 1 lb (454 g) ground beef
• 1 can CAMPBELL’S® Condensed Cheddar Cheese Soup
• 1/2 cup (125 mL) PACE® Chunky Medium Salsa
• 1/2 cup (125 mL) Cheddar cheese
• 1 1/2 cups (375 mL) cooked elbow macaroni
• 1 1/2 cups (375 mL) frozen whole kernel corn

Details

Servings 12
Preparation time 15mins
Cooking time 15mins
Adapted from cookwithcampbells.ca

Preparation

Step 1

Directions

Preheat oven to 350°F (180°C). Line twelve 3 1/2 inch (8.5 cm) muffin cups with foil liners.

In 10-inch (25 cm) skillet,cook beef over medium-high heat for 6 to 8 minutes or until well browned,stirring often to separate meat. Pour off any fat and discard.

Remove skillet from heat. Stir in soup,salsa,corn,macaroni and ¾ cup (175 mL) of the cheese; spoon about ½ cup (125 mL) of the mixture into each muffin cup. Sprinkle remaining cheese over top.

Bake for 15 minutes or until heated through and cheese is melted.

Recipe tips

Use your favourite salsa in this dish – mild,medium or hot.