Tex Mex Macaroni Food

TEX-MEX MACARONI AND CHEESE

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.

FIESTA MAC AND CHEESE

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 MACARONI AND GROUND BEEF CASSEROLE

Steps:

• Cook macaroni or mini ziti in boiling salted water as directed on the package. Drain and rinse with hot water; set aside.
• Heat oven to 350 F.
• Grease a 2 1/2- to a 3-quart baking dish or spray with nonstick cooking spray.
• In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened.
• Add the bell pepper and continue cooking, stirring, until beef is no longer pink.
• Add the garlic and taco seasoning and cook for 1 minute longer.
• Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly.
• Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.

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.

SUPER CREAMY AND CHEESY TEX-MEX MACARONI AND CHEESE

Steps:

• Cook the pasta according to package directions in salted water; drain and return shells to the pot.
• Stir in the butter; cover, and set aside.
• Position a boiler rack so that the top of your macaroni and cheese (in its baking dish) will be 4-6" from the heat source; preheat the broiler.
• Meanwhile, whisk together the eggs, evaporated milk, Worcestershire sauce, salt, chili powder, and pepper until combined.
• Place the pasta over low heat; stir in the milk mixture and 2 cups of the cheese.
• Cook, stirring, until a creamy sauce forms and the mixture is hot, about 5 minutes.
• Pour the mixture into an ungreases 6-cup baking dish; sprinkle with remaining cheese.
• Broil until lightly browned and bubbly, 2-3 minutes; serve hot.

TEX-MEX MACARONI AND CHEESE

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.

TEX-MEX MACARONI

Steps:

• Brown hamburger meat and drain. Follow direction on the back of the taco seasoning packet.
• Boil water and cook macaroni as directed.
• After macaroni is prepared add taco meat, salsa and velveta.
• Return to heat until cheese is melted. Serve with sour cream.

TEX MEX MACARONI CASSEROLE

Steps:

• In a large skillet, brown beef and onion over medium-high heat; drain.
• Add Seasoning Mix, water, and tomato sauce. Bring to boil and simmer 10 minutes. Stir in cooked macaroni, chiles, and corn.
• Pour mixture into a greased 13x9-inch baking dish; top with Cheddar cheese. Bake at 350°F for 30-35 minutes or until heated through.