Tex Mex Macaroni Casserole Recipes

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.

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
• Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
• Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Steps:

• In a large skillet, brown beef and onion over medium-high heat; drain.
• Add Seasoning Mix, water, and tomato sauce. Bring to boil and simmer 10 minutes. Stir in cooked macaroni, chiles, and corn.
• Pour mixture into a greased 13x9-inch baking dish; top with Cheddar cheese. Bake at 350°F for 30-35 minutes or until heated through.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through. , Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.

Steps:

• Cook pasta and set aside.
• Fry sausage, slice in circles and set aside.
• Sautee onion, garlic and peppers in a little oil until soft.
• Add spices and cook 1 minutes, add tomatoes and simmer 15 minutes.
• Add pasta, 1/2 of the cheese, corn, beans and sausage.
• Pour into 9x13 pan, top with remainder of cheese and bake covered at 350 for 20 minutes, uncover and bake 5 minutes longer.