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Title: Mexican Mac & Cheese
Categories: Pasta, Beef, Cheese, Vegetables, Chilies
Yield: 8 servings

14 1/2 oz (2 boxes) mac & cheese
- dinner mix
2 lb Ground beef
1 sm Onion; chopped
14 1/2 oz Diced tomatoes; undrained
10 oz Ro*Tek diced tomatoes
- w/green chilies; undrained
8 oz Tomato sauce
2 tb Chilli spice mix
1 ts Garlic salt
1/2 ts Ground cumin
1/4 ts Crushed red pepper flakes
1/4 ts Pepper
2 c Sour cream
1 1/2 c Shredded Mexican cheese
- blend; divided

Preheat oven to 350oF/175oC.

Set aside cheese packets from dinner mixes. In a large
saucepan, bring 2 quarts water to a boil. Add macaroni;
cook until tender, 8-10 minutes.

Meanwhile, in a Dutch oven, cook and stir beef and onion
over medium heat until beef is no longer pink, 8-10
minutes; drain. Stir in tomatoes, tomatoes and green
chiles, tomato sauce and seasonings. Drain macaroni; add
to beef mixture. Stir in contents of cheese packets,
sour cream and 1 cup cheese.

Transfer to a greased 13x9-in. baking dish; top with
remaining cheese. Bake, uncovered, until bubbly, 20-25
minutes.

Mary Aguilar, shelby, Ohio

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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