Southwest Mexican Macaroni and Cheese Casserole
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.
Servings: 6 servings
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
