TEX-MEX MACARONI AND CHEESE
Classic macaroni and cheese gets reinvented as a hearty casserole with a layer of ground beef seasoned with peppers, onions and taco seasoning.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile in 5-quart Dutch oven, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain, and set aside. Add bell pepper, poblano chiles and onion to Dutch oven; cook 6 to 7 minutes, stirring frequently, until onions start to soften. Stir in beef, taco seasoning mix and water; heat to simmering. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to medium bowl; reserve.
- In 4-cup glass measuring cup, mix milk and cream. Return Dutch oven to low heat; melt 3 tablespoons of the butter in Dutch oven. With whisk, stir in flour and salt until smooth. Increase heat to medium-high; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Remove from heat. Pour half of pasta mixture into baking dish. Top with meat mixture, then remaining pasta mixture.
- Bake 20 to 25 minutes or until edges are bubbly.
- Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Stir in bread crumbs; toast 4 to 5 minutes, stirring constantly, until crumbs are golden brown. Sprinkle over pasta mixture; top with cilantro.
Nutrition Facts : Calories 600, Carbohydrate 56 g, Cholesterol 105 mg, Fat 3, Fiber 5 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 1 g
TEX-MEX BEEFY MAC & CHEESE
Ground beef, chunky salsa and frozen corn give this mac and cheese dish hearty appeal.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare Dinner as directed on package.
- Meanwhile, brown meat in large skillet on medium-high heat. Drain; return meat to skillet. Add salsa and corn; mix well. Cook 5 min. or until heated through, stirring occasionally.
- Add prepared Dinner to meat mixture; mix lightly.
Nutrition Facts : Calories 500, Fat 23 g, SaturatedFat 7 g, TransFat 3 g, Cholesterol 60 mg, Sodium 990 mg, Carbohydrate 47 g, Fiber 4 g, Sugar 8 g, Protein 24 g
TEX-MEX BAKED MAC & CHEESE
Here's a spicy twist on an old-fashioned baked mac & cheese. We added a layer of tomatoes and green chilies and topped it with tortilla chips.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Prepare Dinner as directed on package. Spoon into 8-inch square baking dish sprayed with cooking spray.
- Mix tomatoes and dressing; spoon over macaroni mixture. Top with shredded cheese. Mix butter and tortilla crumbs; sprinkle over cheese.
- Bake 20 min. or until heated through and crumbs are golden brown.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
SUPER CREAMY AND CHEESY TEX-MEX MACARONI AND CHEESE
My brother's favorite variation on just about everyone's favorite comfort food! *Cook time is broiling time.*
Provided by JamesDeansGirl
Categories Pasta Shells
Time 32m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to package directions in salted water; drain and return shells to the pot.
- Stir in the butter; cover, and set aside.
- Position a boiler rack so that the top of your macaroni and cheese (in its baking dish) will be 4-6" from the heat source; preheat the broiler.
- Meanwhile, whisk together the eggs, evaporated milk, Worcestershire sauce, salt, chili powder, and pepper until combined.
- Place the pasta over low heat; stir in the milk mixture and 2 cups of the cheese.
- Cook, stirring, until a creamy sauce forms and the mixture is hot, about 5 minutes.
- Pour the mixture into an ungreases 6-cup baking dish; sprinkle with remaining cheese.
- Broil until lightly browned and bubbly, 2-3 minutes; serve hot.
Nutrition Facts : Calories 463, Fat 20.3, SaturatedFat 12, Cholesterol 111.5, Sodium 571.8, Carbohydrate 47.3, Fiber 1.9, Sugar 1.6, Protein 22
TEX-MEX MACARONI AND CHEESE
A favorite side dish at our house, this variety of an old favorite has a little bit of a bite to it.
Provided by tinajoebob
Categories Cheese
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler and position the rack so that a 1 1/2 quart baking dish will be 4" from the heat source.
- Cook pasta in salted water according to pkg. directions; drain.
- In same pot, heat sauce with cumin, chili and garlic powders, and pepper over low heat.
- Stir in tomatoes and 1 cup cheese; stir until cheese has melted.
- Add drained pasta.
- Transfer to ungreased 1 1/2 quart baking or casserole dish, and sprinkle with remaining cheese.
- Broil until cheese is melted and lightly browned, about 2 minutes.
Nutrition Facts : Calories 337.5, Fat 10.4, SaturatedFat 6.1, Cholesterol 29.7, Sodium 455.6, Carbohydrate 45.7, Fiber 1.9, Sugar 1.2, Protein 15
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- Preheat the oven to 350°F. Grease four 1 1/2-cup (12-ounce) porcelain baking dishes, or a 2-quart casserole dish., To make the macaroni: Cook the pasta in boiling salted water according to the package directions.
- Drain and rinse with cool water., In a large saucepan set over medium heat, whisk together the flour, milk, and cheese powder.
- Bring to a boil., Remove from the heat and add the cheese and seasonings, stirring until the cheese is completely melted., In a small skillet, melt the butter and sauté the onions and peppers until they start to soften.
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- To a large skillet, add the olive oil, onion, beef, and cook over medium-high heat until beef is cooked through and onion is soft and translucent, about 7 minutes; crumble beef and stir frequently to ensure even cooking.
- Add the bell pepper, corn, macaroni, water, tomatoes, tomato sauce, cumin, chili powder, oregano, salt, pepper, stir to combine, lower heat to medium low, cover, and allow mixture to simmer for about 20 minutes, or until pasta is tender and cooked through. Stir a couple times while simmering to ensure even cooking.
- Uncover, turn off the heat, add the cheese, and stir to combine and until melted. Taste and check for seasoning balance. If necessary add more salt or seasonings (I added an additional 1 teaspoon salt and 1 teaspoon of cumin).
- Evenly sprinkle the cilantro and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
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