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4.50 from 6 votes

Southwest Mexican Macaroni and Cheese Casserole

By: Julia Pacheco
Southwest Mexican macaroni and cheese casserole is bold, creamy, and packed with Tex-Mex flavor—cheesy pasta meets seasoned beef, beans, and a hint of spice in one irresistible bake.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 6 servings
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Ingredients 

  • 1-7.25 oz  box Kraft macaroni and cheese
  • 1 lb ground beef
  • 1 yellow onion, diced
  • 1 tbs minced garlic
  • 1-10 oz can rotel
  • 10 oz can tomato sauce
  • 4 oz can diced green chilis
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can corn, drained
  • 1 ½ tbs taco seasoning
  • 1 ½ cups shredded cheddar cheese

Instructions 

  • Preheat oven to 350 degrees F.
  • 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!

Video

Nutrition

Calories: 460kcal | Carbohydrates: 29g | Protein: 26g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 919mg | Potassium: 704mg | Fiber: 5g | Sugar: 4g | Vitamin A: 576IU | Vitamin C: 14mg | Calcium: 264mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4.50 from 6 votes (6 ratings without comment)

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4 Comments

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  4. Midwest Cook says:

    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.

    Reply