Mexican Mac and Cheese
This Mexican-inspired macaroni and cheese combines the richness of creamy cheese with the bold flavors of Mexican cuisine, creating a quick and satisfying dish that the whole family will enjoy.
Ingredients
- 1 pound extra-lean ground beef 95% lean
- 1 large onion chopped
- 1 can 14-1/2 ounces diced tomatoes, undrained
- 1 can 8 ounces tomato sauce
- 1 cup fresh or frozen corn
- 1/2 cup water
- 2/3 cup uncooked elbow macaroni
- 1-1/4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup shredded reduced-fat cheddar cheese
Instructions
- Begin by heating a large nonstick skillet over medium-high heat. Add the ground beef and chopped onion, cooking until the meat is no longer pink, approximately 5 to 7 minutes. Break up the meat as it cooks, ensuring it is evenly crumbled.
- Once the beef is fully cooked, stir in the chili powder, dried oregano, salt, diced tomatoes, tomato sauce, corn, and water. Bring the mixture to a boil, then reduce the heat and stir in the uncooked elbow macaroni. Cover the skillet and simmer for 15 to 20 minutes, stirring occasionally, until the macaroni has softened and absorbed the flavors.
- Once the macaroni is tender, remove the skillet from the heat. Sprinkle the shredded reduced-fat cheddar cheese over the top and allow it to melt, creating a creamy finish to the dish. Serve hot and enjoy this delicious Mexican mac and cheese.