Layered Mac n' Cheese Casserole
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 8
Ready in: 30-60 minutes
- 3 cups cooked elbow macaroni
- 1 pound velveeta cheese, cubed
- 1/8 cup 2% low-fat milk
- 1 pound lean ground beef, browned and drained
- 1 package taco seasoning mix
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup tortilla chips, crushed
- 1 cup jack cheese shredded
Heat oven to 400 degrees F. Cook the ground beef with the taco mix and set aside. Nuke the Velveeta with the milk, 1 minute at a time till the cheese is smooth. Add to the cooked macaroni. Add the sour cream and salsa. Spread 1/2 of this mixture in a 8" square pan that has been sprayed with non-stick cooking spray. Top with 1/2 of the beef mixture, then spread the remaining mac and cheese over the beef mixture. Sprinkle with the crushed tortilla chips and sprinkle with the shredded cheese. Bake for 20-25 minutes till the bubbly around the sides. Warning: very cheesy!
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
1 tbsp vegetagble oil 1 large onion, coarsely chopped 1 large green pepper, cut in 1 inch pieces 1 small eggplant or equivalent zucchini, cut in strips or chunks 1 large tomato, chopped 1 tsp sal
by sgre52160
1-1/2 lbs new potatoes, cut unpeeled in half lengthwise and sliced 1/4 inch thick 1 container (10 oz) prepared Alfredo sauce 1 container (6 oz) prepared pesto 1 box (10 oz) frozen spinach, defro
by sgre52160
10-12 medium baking potatoes 1 lb bacon, thickly sliced 4-5 large onions, sliced fairly thick 1/2 cup butter 3 cups grated cheddar cheese Scrub potatoes and slice thick without peeling
view more member recipes