Mexi Mac Casserole Food

MEXI MAC AND CHEESE

Steps:

• If baking, preheat oven to 450°F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
• In a large pot, cook the macaroni to al dente according to package directions and drain. Return to large pot.
• Heat the olive oil over medium-high heat in a large skillet. Add the chopped bell pepper and onion and cook until onions become translucent. Stir in can of tomatoes with green chiles. Saute for another 3 minutes. Add pepper mixture to pot with cooked macaroni.
• Add the ground turkey to the hot skillet and break up the meat with a spoon. Cook until meat is cooked all the way through, 4-5 minutes. Drain grease off meat, if necessary, and return to skillet. Add taco seasoning mix and stir until turkey is completely coated in seasoning. Add cooked turkey to pot with cooked macaroni and pepper mixture.
• Pour enchilada sauce over everything in the pot and stir gently to coat.
• Add butter to hot skillet. Once butter is melted, whisk in flour until a thick mixture forms. Turn heat to medium low and add milk, whisking constantly until mixture starts to thicken. Add 2 cups cheese and stir until cheese is melted. Season cheese sauce with salt and pepper to taste.
• Pour cheese sauce over the macaroni mixture in the large pot. Serve immediately or transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10-15 minutes or until cheese is bubbling and starting to brown and crisp on top. Let set for about 5 minutes before serving.

MEXI GROUND BEEF CHILI MACARONI CASSEROLE

Steps:

• In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat.
• Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute.
• Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally.
• Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese.
• Add in the cooked macaroni pasta; mix to combine.
• Set oven to 350 degrees F.
• Grease a 13 x 9-inch casserole dish (or larger).
• Transfer the mixture to the casserole dish.
• Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese.
• Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted.
• Delicious!

MEXI-MAC CASSEROLE

Steps:

• Brown ground beef and add taco seasoning mix, following package directions. Set aside.
• Prepare dinner as directed on package; mix in egg whites or egg substitute with the prepared shells & cheese. Set aside.
• Preheat oven to 350 degrees.
• Spray a 9x9-in square baking pan with cooking spray. Put a third of the prepared shells and cheese on bottom of pan, then sprinkle ¼ cup cheese. Top with all of the ground beef mixture. Then add layers of 4 Tbsp salsa, ½ the chopped chiles, a third of the shells and cheese, all pinto beans, ¼ cup cheese, remaining chopped green chiles and final third of shells and cheese. Top with remaining salsa and ½ cup shredded cheese.
• Bake 40 minutes. Remove from oven. Sprinkle cilantro and green onions on top. Let stand a few minutes before slicing to serve.

MEXICAN MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.

MEXI-MAC SKILLET

Steps:

• In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

MEXICAN MAC-N-CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
• Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
• Garnish with the cotija, jalapeno and cilantro. Serve immediately.

TEX MEX MACARONI CASSEROLE

Steps:

• Brown beef and onion in large skillet on medium-high heat. Drain fat.
• Stir in Seasoning Mix, water, diced tomatoes, tomato sauce and corn. Bring to boil. Add pasta. Reduce heat to low; cover and simmer 12 minutes, stirring occasionally.
• Sprinkle with cheese, cover. Let stand 5 minutes or until cheese is melted.

MEXICAN MAC & CHEESE DELUXE

Steps:

• Prepare Dinner as directed on package, stirring in the cumin with the Cheese Sauce.
• Stir in remaining ingredients except onions. Cook on medium heat until heated through, stirring occasionally.
• Sprinkle with onions.