Yield: 6 Servings
Mexican Mac and Cheese
This melty Mexican mac and cheese recipe with spicy green chilis, Rotel, beans, corn, and ground beef is an easy and hearty Tex-Mex dinner.
Ingredients
- 12 oz elbow macaroni, cooked and drained
- 1 lb lean ground beef, or ground turkey
- 1 medium yellow onion, diced
- 1 (10.5 oz) can Rotel diced tomatoes, do not drain
- 2 tablespoons taco seasoning
- 1 (4 oz) can chopped green chiles, chopped green chiles
- 1 (15 oz) bag frozen southwest street corn, or a can of southwest corn, drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (16 oz) block Velveeta cheese, cut into cubes
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Instructions
- Cook the ground beef and onion in a large skillet over medium-high heat. Break the meat apart as it cooks. If using a fattier cut of ground meat, drain the excess grease after cooking, if needed.
- Add the Rotel and taco seasoning and continue to cook for 5 minutes. Then add the green chiles, corn, pinto and black beans simmer for 5 minutes more.
- Stir in the cubed Velveeta cheese and cook, continuing to stir, over low heat until the cheese is melted and hot.
- Add in the cooked macaroni and stir until everything is well combined. Serve immediately with your favorite toppings.
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Notes
Store Leftovers: Place cooled leftovers in an airtight container for up to 4 days.
Reheat: Sprinkle it with 1-2 teaspoons milk. Microwave in 15-second increments, stirring between each one, until warm.
Nutrition
Serving: 1 serving, Calories: 766kcal, Carbohydrates: 107g, Protein: 54g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 79mg, Sodium: 1402mg, Potassium: 1505mg, Fiber: 17g, Sugar: 14g, Vitamin A: 1093IU, Vitamin C: 17mg, Calcium: 533mg, Iron: 7mg