August 25, 2009

Tex-Mex Mac and Cheese

This is SO GOOD! I found it on the recipe card rack at our local Commissary. I can't believe I almost left it there! lol
Enough of my recommendations- try it for yourself! It's so easy and quick to make!

Tex-Mex Mac and Cheese

Prep Time: 15 min. Total Cook Time: 40 min. Serves 6

1 lb. Ground beef
1 c. Chopped onion
1 (18.5 oz.) can ready-to-serve tomato soup
1 (1.25 oz.) pkg. fajita seasoning mix (or you can make your own, there are lots of recipes online)
4 c. hot cooked pasta (shells, elbows, bowties, etc.)
2 c. Shredded Mexican cheese blend, divided
1 c. Halved cherry tomatoes (optional)
1 (2 oz.) can sliced black olives, drained (optional)

MAKE NOODLES FIRST AND HAVE READY TO USE.
Then follow the rest of the instructions.

Preheat oven to 350 F.

Brown Beef in large skillet, stirring to break into bits. Add onion and cook 3 minutes; drain fat. Stir in soup and fajita seasoning. Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives.

Spoon into 2-quart baking dish. Top with remaining ½ cup of cheese. Bake 30 minutes or until hot and bubbly.

Note: It tastes wonderful as leftovers, too. That is- if there are any left! lol It really is good!

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