Monday, June 2, 2014

TexMex Mac and Cheese

I might have a thing for pasta and cheese....  (see here and here).  It's the perfect combination!  What can I say?!  I made this because it has everything you could want in a meal plus you can add more vegetables to make this a stellar recipe!  The hubby LOVED this dish; he said it tastes like Redneck Chili.  Yeah--I said what do you mean?  Apparently, some people add pasta to their chili to stretch it.  I learn something new from him every day, I swear.

TexMex Mac and Cheese
 {TexMex Mac and Cheese}

Filling heating up in crock-pot
 {Put most of it in the crock-pot to heat while you are gone and add cooked pasta later!}

TexMex Mac and Cheese
{TexMex Mac and Cheese before optional toppings}

TexMex Mac and Cheese

Serves 8

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

1 pound lean ground beef (optional--use 2 cans of beans to make this vegetarian)
1 large onion, chopped
16 oz jar salsa (your favorite)
8 oz cream cheese
4 oz canned green chile peppers
1 cup black olives, sliced
15 oz black beans, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
4 cups shredded Mexican blend cheese
8 oz dry macaroni
Optional toppings like cilantro, sour cream, more cheese
  1. In a large pan, cook beef and onion until meat is done.
  2. Add salsa, cream cheese, chile peppers, olives, black beans, garlic powder, and cumin to the meat mixture.
  3. Heat until cream cheese is incorporated.
  4. Chill overnight.
  5. Turn the crock-pot on low.
  6. Add meat mixture to crock-pot; stir in Mexican cheese.
  7. Cook on low for 6-8 hours.
  8. In the last hour of cooking, cook pasta according to package directions.
  9. Add pasta to meat mixture after it has been drained.
  10. Stir until pasta is combined with meat mixture.
  11. Serve with optional toppings.
I'll be having a crazy week because it's my first month end with my new company!  I hope that your week is great!

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