MEXI-MAC CASSEROLE

Mexi-mac Casserole image

Layer beans, salsa and green chiles to make this crowd-pleasing Mexi-mac Casserole. Our cheese taco casserole comes together quickly so you can whip it up right before a party. This Mexi-mac Casserole also stores well in the fridge, so you can make it ahead too if needed!

Provided by My Food and Family

Categories Home

Time 1h

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 lb. ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1 large tomato, chopped
1 can (4.5 oz.) chopped green chiles
1 can (15.5 oz) pinto beans, drained and rinsed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 egg whites or 1/3 cup egg substitute
1 cup TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped green onions

Steps:

Brown ground beef and add taco seasoning mix, following package directions. Set aside.
Prepare dinner as directed on package; mix in egg whites or egg substitute with the prepared shells & cheese. Set aside.
Preheat oven to 350 degrees.
Spray a 9x9-in square baking pan with cooking spray. Put a third of the prepared shells and cheese on bottom of pan, then sprinkle ¼ cup cheese. Top with all of the ground beef mixture. Then add layers of 4 Tbsp salsa, ½ the chopped chiles, a third of the shells and cheese, all pinto beans, ¼ cup cheese, remaining chopped green chiles and final third of shells and cheese. Top with remaining salsa and ½ cup shredded cheese.
Bake 40 minutes. Remove from oven. Sprinkle cilantro and green onions on top. Let stand a few minutes before slicing to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g