SUNNY'S TEX-MEX CHILI MAC SKILLET
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven or a grill to 375 degrees F.
- Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
- Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.
FIESTA MAC AND CHEESE
Provided by Ree Drummond Bio & Top Recipes
Time 50m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside.
- Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside.
- To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles.
- Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder.
- To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve.
- To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze.
- If cooking from frozen, preheat the oven to 375 degrees F.
- Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve.
TEX-MEX BEEFY MAC & CHEESE
Ground beef, chunky salsa and frozen corn give this mac and cheese dish hearty appeal.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare Dinner as directed on package.
- Meanwhile, brown meat in large skillet on medium-high heat. Drain; return meat to skillet. Add salsa and corn; mix well. Cook 5 min. or until heated through, stirring occasionally.
- Add prepared Dinner to meat mixture; mix lightly.
Nutrition Facts : Calories 500, Fat 23 g, SaturatedFat 7 g, TransFat 3 g, Cholesterol 60 mg, Sodium 990 mg, Carbohydrate 47 g, Fiber 4 g, Sugar 8 g, Protein 24 g
MEXICAN MAC-N-CHEESE
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
ONE-SKILLET TEX MEX MAC AND CHEESE
An EASY recipe that's made in ONE skillet so you don't have to cook the pasta separately!! Loaded with ground beef, peppers, tomatoes, cheese, and cilantro! A family FAVORITE that feeds a crowd!!
Provided by Averie Sunshine
Categories Pasta
Time 40m
Number Of Ingredients 17
Steps:
- To a large skillet, add the olive oil, onion, beef, and cook over medium-high heat until beef is cooked through and onion is soft and translucent, about 7 minutes; crumble beef and stir frequently to ensure even cooking.
- Add the bell pepper, corn, macaroni, water, tomatoes, tomato sauce, cumin, chili powder, oregano, salt, pepper, stir to combine.
- Lower heat to medium low, cover, and allow mixture to simmer for about 20 minutes, or until pasta is tender and cooked through. Stir a couple times while simmering to ensure even cooking.
- Uncover, turn off the heat, add the cheese, and stir to combine and until melted. Taste and check for seasoning balance. If necessary add more salt or seasonings (I added an additional 1 teaspoon salt and 1 teaspoon of cumin).
- Evenly sprinkle the cilantro and serve immediately.
Nutrition Facts : Calories 357 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 742 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
TEX-MEX SHELLS AND CHEESE
5 ingredients, 5 minutes to prep it and an infinite number of thank-yous. Who knew giving mac and cheese a little kick of heat would be such a winning idea?
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Brown meat in nonstick skillet; drain.
- Stir in Shells, tomatoes and water. Bring to boil; cover. Simmer on medium-low heat 15 min.
- Add Cheese Sauce; stir until blended. Top with shredded cheese.
Nutrition Facts : Calories 390, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 75 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 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
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 BAKED MAC & CHEESE
Here's a spicy twist on an old-fashioned baked mac & cheese. We added a layer of tomatoes and green chilies and topped it with tortilla chips.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Prepare Dinner as directed on package. Spoon into 8-inch square baking dish sprayed with cooking spray.
- Mix tomatoes and dressing; spoon over macaroni mixture. Top with shredded cheese. Mix butter and tortilla crumbs; sprinkle over cheese.
- Bake 20 min. or until heated through and crumbs are golden brown.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
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