Recipe Corner
August 3, 2007 by hookedonstring
Welcome to my Recipe Section! I love to cook, bake, and serve tasty meals. So I am forever scouring the cookbooks, the magazines, and tv shows for simple, but good recipes to make. Some I make sound really good and turn out to be flops. But when I do find I recipe that comes out perfect, I make it often and I don’t mind sharing. So from time to time I will post “tried and true” recipes that ya’ll are most welcomed to. Here’s to good eatin’.
Preview: I saw a version of this recipe on the back of a mac-n-cheese box one day, and I decided to make it but give it a little tweekin. The ingredients are simple and it’s very easy to put together. Here’s the recipe.
MEXICAN MAC-N-CHEESE
Ingredients:
-
2 boxes Kraft Deluxe Mac-n-Cheese with sauce (not the powder cheese)
-
1-1/2 lbs. ground beef (approx)
-
1-10oz can Rotel Original Diced Tomatoes & Green Chilies, drained
-
1 packet Taco Bell Seasoning
-
1 packet of shredded Mexican or Taco Style Cheese
Start by browning your ground beef. Drain the fat and set it aside. Take your packet of Taco Bell Seasoning and mix that in well to your browned ground beef (you do not need to add water with it). Next prepare your 2 boxes of Kraft Mac-n-Cheese Deluxe as the directions say on the box. You’ll need a big pot for both boxes of mac-n-cheese. Once the elbows are cooked, drained and you’ve got your cheese sauce well mixed in. Now add your browned, Taco Bell seasoned ground beef. Mix both well. Now take your can of drained Rotel and mix well. Now take a 13″x9″ baking pan, ungreased, (glass is fine too) and pour your mac-n-cheese-beef mixture into this baking pan. Now take your shredded cheese and sprinkle the cheese on top. Place in a 350 degree oven for about 10-15 minutes, until the cheese melts. Take out of the oven and serve. Goes well with a wonderful garden salad.
Note: In this picture above the cheese topping I used was Sargento’s new Chipolte Cheddar (seen here) and that turned out fabulous!
This page has the following sub pages.
Delicious new blog´s section, Andi!