TEX-MEX MACARONI AND CHEESE
Classic macaroni and cheese gets reinvented as a hearty casserole with a layer of ground beef seasoned with peppers, onions and taco seasoning.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile in 5-quart Dutch oven, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain, and set aside. Add bell pepper, poblano chiles and onion to Dutch oven; cook 6 to 7 minutes, stirring frequently, until onions start to soften. Stir in beef, taco seasoning mix and water; heat to simmering. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to medium bowl; reserve.
- In 4-cup glass measuring cup, mix milk and cream. Return Dutch oven to low heat; melt 3 tablespoons of the butter in Dutch oven. With whisk, stir in flour and salt until smooth. Increase heat to medium-high; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Remove from heat. Pour half of pasta mixture into baking dish. Top with meat mixture, then remaining pasta mixture.
- Bake 20 to 25 minutes or until edges are bubbly.
- Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Stir in bread crumbs; toast 4 to 5 minutes, stirring constantly, until crumbs are golden brown. Sprinkle over pasta mixture; top with cilantro.
Nutrition Facts : Calories 600, Carbohydrate 56 g, Cholesterol 105 mg, Fat 3, Fiber 5 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 1 g
TEX-MEX CHEDDAR MAC
This Tex-Mex mac & cheese has a whole lot of kid-pleasing flavors, a little salsa kick and a prep time of just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 4
Steps:
- Prepare Dinner as directed on package.
- Meanwhile, brown meat in large skillet on medium heat. Stir in salsa; simmer 5 min., stirring occasionally.
- Add Dinner to meat mixture; mix lightly. Top with shredded cheese.
Nutrition Facts : Calories 560, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1280 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 3 g, Protein 38 g
TEX-MEX MACARONI AND CHEESE
A favorite side dish at our house, this variety of an old favorite has a little bit of a bite to it.
Provided by tinajoebob
Categories Cheese
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler and position the rack so that a 1 1/2 quart baking dish will be 4" from the heat source.
- Cook pasta in salted water according to pkg. directions; drain.
- In same pot, heat sauce with cumin, chili and garlic powders, and pepper over low heat.
- Stir in tomatoes and 1 cup cheese; stir until cheese has melted.
- Add drained pasta.
- Transfer to ungreased 1 1/2 quart baking or casserole dish, and sprinkle with remaining cheese.
- Broil until cheese is melted and lightly browned, about 2 minutes.
Nutrition Facts : Calories 337.5, Fat 10.4, SaturatedFat 6.1, Cholesterol 29.7, Sodium 455.6, Carbohydrate 45.7, Fiber 1.9, Sugar 1.2, Protein 15
CHRIS' TEX-MEX MAC AND CHEESE
Make and share this Chris' Tex-Mex Mac and Cheese recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler with oven rack 5 1/2 inches from heat. Broil peppers and corn at the same time on an aluminum foil-lined jelly-roll pan. Broil peppers 10 minutes or until blistered, turning after 5 minutes. Broil corn 20 minutes or until charred, turning every 5 minutes. Place peppers in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers. Cut corn kernels from cobs. Reduce oven temperature to 400°.
- Cook pasta in boiling salted water to cover 8 to 10 minutes or until al dente. Drain.
- Cook chorizo in a medium skillet over medium heat, stirring often, 2 to 3 minutes or until crisp; remove chorizo, and drain on paper towels. Discard drippings.
- Melt 3 tablespoons butter in a large heavy saucepan over medium heat; whisk in flour until smooth, and cook, whisking constantly, 2 minutes or until golden brown. Slowly whisk in milk, and cook, whisking often, 10 to 12 minutes or until thickened. Remove from heat, and gradually add cheese, stirring until smooth. Stir in chopped peppers, corn kernels, chorizo, salt, and pepper. Gently stir together cheese mixture and pasta in a large bowl. Spoon into 6 (8-oz.) ramekins.
- Combine tortilla chips, panko, and 3 tablespoons melted butter; sprinkle over pasta.
- Bake at 400° for 12 to 15 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 707, Fat 42.8, SaturatedFat 23.9, Cholesterol 114.6, Sodium 1141.3, Carbohydrate 51.7, Fiber 3.8, Sugar 2.6, Protein 30.4
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CHRIS' TEX-MEX MAC AND CHEESE RECIPE | MYRECIPES
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- Preheat broiler with oven rack 5 1/2 inches from heat. Broil peppers and corn at the same time on an aluminum foil-lined jelly-roll pan. Broil peppers 10 minutes or until blistered, turning after 5 minutes. Broil corn 20 minutes or until charred, turning every 5 minutes. Place peppers in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers. Cut corn kernels from cobs. Reduce oven temperature to 400°.
- Cook chorizo in a medium skillet over medium heat, stirring often, 2 to 3 minutes or until crisp; remove chorizo, and drain on paper towels. Discard drippings.
- Melt 3 Tbsp. butter in a large heavy saucepan over medium heat; whisk in flour until smooth, and cook, whisking constantly, 2 minutes or until golden brown. Slowly whisk in milk, and cook, whisking often, 10 to 12 minutes or until thickened. Remove from heat, and gradually add cheese, stirring until smooth. Stir in chopped peppers, corn kernels, chorizo, salt, and pepper. Gently stir together cheese mixture and pasta in a large bowl. Spoon into 6 (8-oz.) ramekins.
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