Southwest Mexican Macaroni and Cheese Casserole

1 comment

Southwest Mexican Macaroni and Cheese Casserole

5 from 2 votes
Recipe by Julia Pacheco Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1-7.25 oz 1-7.25  box Kraft macaroni and cheese

  • 1 lb 1 ground beef

  • 1 1 yellow onion, diced

  • 1 tbs 1 minced garlic

  • 1-10 oz 1-10 can rotel

  • 10 oz 10 can tomato sauce

  • 4 oz 4 can diced green chilis

  • 15 oz 15 can kidney beans, drained and rinsed

  • 15 oz 15 can corn, drained

  • 1.5 tbs 1.5 taco seasoning

  • 1.5 cups 1.5 shredded cheddar cheese


  • Preheat oven to 350 degrees
  • To a pot of boiling water add the macaroni and cheese boil for 7 minutes strain and set to the side.
  • To a large skillet add the ground beef, onion, and minced garlic break the ground beef up and cook through once cooked remove any grease in the pan and add in the rotel, tomato sauce, green chilies, kidney beans, corn, taco seasoning, cooked macaroni noodles and the cheese packet from the box of macaroni and cheese stir well and simmer for 3 to 5 minutes, stirring occasionally.
  • Grease a 9 x 13 baking dish with nonstick spray in place casserole mixture in sprinkle with the remaining cheese and bake for 35 to 40 minutes. Top with your favorite taco topping and enjoy!

Recipe Video

One Comment

  1. Midwest Cook

    Photos (as of 2/24/23) are from a different recipe featured in the same video series – Chicken and broccoli with cracker crumbs topping.

    This Southwest Mexican recipe looks great for us –it is on my “make soon” list.

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