Mexi-Mac Casserole

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Ingredients:

  • 1 package (7 1/4 ounces) macaroni and cheese dinner mix
  • 1 1/2 pounds lean ground beef (90 percent lean)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 1/2 ounces) diced tomatoes with mild green chilies
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope reduced-sodium taco seasoning
  • 2 1/2 cups (10 ounces) shredded Mexican cheese blend, divided
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 1/4 ounces) whole kernel corn, drained
  • 1 can (7 3/4 ounces) Mexican-style hot tomato sauce
  • 1/2 cup crushed tortilla chips

Directions:

  1. Prepare macaroni and cheese mix according to package directions.
  2. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink; drain.
  3. Add the diced tomatoes, green chilies and taco seasoning.
  4. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.
  5. Transfer to a greased 13-inch by 9-inch baking dish; sprinkle with chips and remaining cheese.
  6. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

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