Mexi-Mac Casserole

Total Time:Prep: 25 min. Bake: 30 min.

Recipe by Janice Conklin, Stevensville, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 11, 2022

I typically have most of the ingredients for this dish in my pantry. Green chiles give it a little bite, but it’s easy to swap in a can of spicier tomatoes to turn up the heat. —Jan Conklin, Stevensville, Montana

Can you freeze Mexi-Mac Casserole?

Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

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Mexi-Mac Casserole

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Yield:8 servings
Prep:25 min
Cook:30 min
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Ingredients

  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles
  • 1 can (4 ounces) chopped green chiles
  • 1 envelope reduced-sodium taco seasoning
  • 2-1/2 cups shredded Mexican cheese blend, divided
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (7-3/4 ounces) Mexican-style hot tomato sauce
  • 1/2 cup crushed tortilla chips
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Directions

  1. 1
    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, breaking meat into crumbles; drain.
  2. 2
    Add the diced tomatoes, green chiles and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.
  3. 3
    Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese.
  4. 4
    Bake, uncovered, at 350° until bubbly, 30-35 minutes.

Nutrition Facts

1-1/2 cups: 555 calories, 27g fat (13g saturated fat), 101mg cholesterol, 1330mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 33g protein.
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