Mexican Mac & Cheese Casserole
- 2 Boxes Cheese and Macaroni, prepared
- 1 pound ground beef
- 1 package taco seasoning or 1 serving Tom’s Taco Seasoning (recipe below)
- 4 Tablespoons sour cream or non-fat plain yogurt
- 1 14 ounce can diced tomatoes, drained
- 1 medium onion, chopped
- 1 8 ounce can tomato sauce
- 1 tablespoon minced garlic
- ⅓ cup tortilla chips, crushed
- 2 cups shredded Cheddar cheese or whatever cheese you have
- Ground pepper for seasoning
- Preheat oven to 400 degrees. Spray a 9 x 13 baking dish.
- In a large skillet cooked the ground beef, onions and garlic until beef is fully browned. Add the taco seasoning, tomato sauce, and ¼ cup water. Simmer for 5 minutes.
- Meanwhile cook the macaroni noodles according to the package directions.
- In a bowl combine the macaroni & cheese powder. (Use only have of the recommended butter. I used ½ cup milk with 4 tablespoons butter for 2 boxes.) Add the sour cream/yogurt and 1 cup of cheese. Mix well until the butter fully melted. Season with ground pepper.
- Spread half of the macaroni and cheese mixture on the bottom of the pan. Top with half of the meat mixture. Spread the next layer with rest of the macaroni and cheese. Top with tomatoes. Cover with 1 cup shredded cheese. Cover cheese with tortilla chips.
- Bake for 20 to 25 minutes.
Preheat oven to 400 degrees. Coat a 9 x 13 baking dish with cooking spray.
Cook the 2 boxes maccaroni and cheese according to the package directions. After the noodles are cooked drain them and transfer to a large mixing bowl. Add the butter and milk as per the instructions and mix well. (Use only 1/2 of the amount of butter; 4 tablespoons total for both boxes.)
In a large skillet over medium high heat add the ground beef, onions, and garlic.
Brown the groung beef with the onions and garlic, breaking up the ground beef as it cooks.
Add the taco seasoning, tomato sauce and 1/4 cup of water to the meat mixture. Stir to combine and cook for about 2 minutes to heat through.
Keep meat mixture warm for now.
Add the yogurt. (You can see here we use a non fat yogurt. You can also use sour cream) Stir to blend well.
Add 1 cup of cheese and mix well.
Layer 1/2 of the noodle mixture in the bottom of the prepared casserole dish.
Spread the meat mixture over the first layer of noodles.
Spread rest of the noodle mixture over the meat mixture.
Spread the tomatoes evenly over the casserole.
Cover with 1 cup of cheese.
Cover cheese with crushed tortilla chips.
Bake in preheated oven for 20 to 25 minutes.
Yummy Mexican style casserole.
Cooked By: Tom Corliss
