MAKES: 8 servings
Ingredients
- 2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
- 2 pounds hamburger
- 1 small onion, chopped
- 1 can (14-1/2 ounces) diced tomato plants, undrained
- 1 can (10 ounces) diced tomato plants and eco-friendly chilies, undrained
- 1 can (8 ounces) tomato sauce
- two tablespoons chili powder
- 1 teaspoon garlic clove salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 2 cups (16 ounces) sour cream
- 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided
Directions
- Preheat oven to 350. Put aside cheese packets from dinner mixes. Inside a large saucepan, bring 2 quarts water to some boil. Add macaroni prepare 8-ten minutes or until tender.
- Meanwhile, inside a Nederlander oven, prepare and stir beef and onion over medium heat 8-ten minutes or until beef is not pink drain. Stir in tomato plants, tomato plants and eco-friendly chilies, tomato sauce and seasonings. Drain macaroni increase beef mixture. Stir in items in cheese packets, sour cream and 1 cup cheese.
- Transfer to some greased 13x9-in. baking dish top with remaining cheese. Bake, uncovered, 20-25 minutes or until bubbly. Yield: 8 servings.
Initially printed as Chili Mac Cheese in Taste of Home August/September 2012, p65