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Tex Mex Mac and Cheese

Tex Mex Mac and Cheese

Author/Source:  

Lisa @ onceamonthmeals.com

Ingredients:

  • 3 Tablespoons olive oil
  • 1.25 cups celery, diced
  • 1.25 cups onion, diced
  • 0.75 cup red bell pepper, diced
  • 1 Tablespoon jalapeno, seeded and diced
  • 2.25 cups browned ground beef
  • 4 ounces shredded sharp cheddar cheese
  • 8 ounces shredded colby jack cheese
  • 2 Tablespoons whole wheat flour
  • 0.5 teaspoons pepper
  • 0.25 teaspoons sea salt
  • 1 teaspoon Homemade Taco Seasoning
  • 4 cups whole wheat elbow macaroni
  • 2 cups milk

Directions:

Cook pasta according to package directions.  In a skillet over medium heat, warm olive oil.  Add onions and celery. Saute until soft.  Add red peppers and jalapeno and continue to saute 5 more minutes. Stir in ground beef. In a small bowl combine whole wheat flour, pepper, sea salt and taco seasoning. Layer 1/2 of macaroni noodles in two greased 8×8 foil pans. Top with 1/2 ground beef mixture. Sprinkle half of the cheese over the top of the beef mixture. Sprinkle half of flour mixture over the top of the cheese. Repeat layers again. Divide milk between foil pans, pouring carefully over the top, and using a spoon gently press down on ingredients so milk is completely combined. Bake covered at 350F for 45 minutes. Remove foil and bake for an additional 15 minutes. Allow to sit for 10 minutes before serving.

Freezing Directions:

Prepare pan as directed above but do not bake. Cover tightly with foil, label and freeze. TO SERVE: Thaw. Bake covered at 350F for 45 minutes. Remove foil and bake for an additional 15 minutes. Allow to sit for 10 minutes before serving.

Servings: 8


**conversion chart image provided by Erik Spiekermann

8 Responses to “Tex Mex Mac and Cheese”

  1. Sarah says:

    about how many pounds of ground beef was used?

  2. mitzy says:

    When I printed the instruction label, the cook time is doubled to 90 minutes. Perhaps because I doubled the recipe?

  3. Jaime says:

    This is a delicious recipe! Glad I put it into a 13×9 pan instead of two because we devoured it. It went straight into the oven frozen at 425* for about an hour and cooked through nicely.

  4. claire says:

    4 cups of cooked or uncooked pasta?

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