MEXICAN MAC AND CHEESE

Mexican Mac and Cheese image

Give traditional Mac and Cheese a Mexican twist! This easy recipe is delicious and comes to the table in 30 minutes.

Provided by Betty Crocker Kitchens

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 lb uncooked campanelle or rotini pasta
2 boxes (7 oz each) antioxidant blend frozen vegetables
1 can (10 oz) Old El Paso™ green enchilada sauce
1 can (14 oz) Old El Paso™ mild red enchilada sauce
3/4 cup sour cream
2 cups shredded Mexican cheese blend (8 oz)
3 Old El Paso™ taco shells, crushed

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in 10-inch nonstick skillet, heat both boxes frozen vegetables and both cans enchilada sauce to simmering over medium heat, cooking until vegetables are heated through. Remove from heat. Immediately stir in sour cream, cheese and cooked pasta. Sauce will thicken as it cools.
Top with crushed taco shells.

Nutrition Facts : Calories 460, Carbohydrate 60 g, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 5 g, TransFat 0 g