Mexican Mac and Cheese

Total Time Prep: 30 min. Bake: 20 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
Mexican mac and cheese is an entire meal in one dish—a meal even the pickiest eaters will pick for dinner many times a month. And the busy chef won't mind, as it's on the quicker and easier side.

Ingredients

  • 2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
  • 2 pounds ground beef
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2 cups sour cream
  • 1-1/2 cups shredded Mexican cheese blend, divided

Directions

  1. Preheat oven to 350°. 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.
  2. 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.
  3. Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

Nutrition Facts

1-1/2 cups: 631 calories, 35g fat (17g saturated fat), 105mg cholesterol, 1286mg sodium, 22g carbohydrate (10g sugars, 3g fiber), 35g protein.

This Mexican/southwestern casserole of comfort food is high on taste and low on the scale of difficulty—a delicious combination. —Mary Aguilar, Shelby, Ohio
Recipe Creator

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