Here’s how you make mac and cheese more vibrant: just add a little Tex-Mex fun! Mexican Mac mixes the spicy, savory, tantalizing beefiness of taco meat and the vibrancy of tomatoes into the classic, tender, melty, cheesy goodness of mac and cheese. The result is a dish as indulgent as a great pasta night and as free-spirited as taco night merged together! Mexican Mac isn’t even hard or time consuming, it’s just delicious!
Ingredients
- 1 pound extra-lean ground beef
- 1 large onion, chopped
- 1 1/4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 cup corn, fresh or frozen
- 1/2 cup water
- 2/3 cup elbow macaroni, uncooked
- 1/2 cup reduced-fat cheddar cheese, shredded
Directions
Step 1 –In a large, nonstick skillet over medium-high heat, cook the beef with the onion, while crumbling the beef, until the meat is no longer pink, about 5-7 minutes.
Step 2 –Stir the chili powder, the oregano, the salt, the diced tomatoes, the tomato sauce, the corn, and the water into the beef mixture and bring to a boil.
Step 3 –Stir the macaroni into the sauce mixture.
Step 4 –Reduce the heat, cover, and simmer, stirring occasionally, until the macaroni is tender, about 15-20 minutes.
Step 5 –Sprinkle the pasta mixture with the cheese.
Step 6 –Serve.
