Mexi-Mac Casserole

Name: Mexi-Mac Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams can kidney beans, rinsed and drained; 220 grams can Mexican-style hot tomato sauce; 397 grams can diced tomatoes with mild green chilies; 2 garlic cloves, minced; 113 grams can chopped green chilies; 206 grams package macaroni and cheese dinner mix; 1 medium onion, finely chopped; 283 grams 2-1/2 cups shredded Mexican cheese blend, divided; 1 envelope reduced-sodium taco seasoning; 118 milliliters crushed tortilla chips; 425 grams can whole kernel corn, drained

You can never have too many main course recipes, so give Mexi-Mac Casserole a try. This recipe makes 8 servings with 366 calories, 17g of protein, and 15g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of garlic cloves, tomato sauce, mexican cheese blend, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Prepare macaroni and cheese mix according to package directions. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink; drain.

Ingredients you will need

Macaroni And Cheese