ULTIMATE NACHO MAC AND CHEESE

Ultimate Nacho Mac and Cheese image

Provided by Linda Dalton @Stripey

Categories Pasta

Number Of Ingredients 16

2 cup(s) uncooked elbow macaroni, i used dreamfields
1 pound(s) 2 % velveeta cheese
1 can(s) rotel original diced tomatoes and chilis
3/4 pound(s) ground sirloin, or any lean ground beef
1/2 package(s) taco seasoning mix
3 - 6 inch corn tortillas, quartered, i used low carb high fiber
1/2 can(s) no fat refried beans
1 can(s) chopped chilis (optional)
1 tablespoon(s) mrs dash southwest chipotle seasoning blend
TOPPINGS
- shredded iceberg lettuce
- chopped tomatoes
- sliced olives
- sour cream, lite
- chopped avocado
- chopped scallions

Steps:

Prepare elbows acording to package directions. While pasta is cooking, brown meat and seasoning in skillet and chop Velveeta cheese into 1/2 inch chunks.
When pasta is done, drain in colander and place back into the warm pot you cooked it in. Add chopped cheese, can of Rotel and seasoned beef. Stir in the can of chilis (if using). Stir to combine and leave on stove top while you make the bean nachos.
Pre heat oven to 350 degrees. Take your corn tortilla wedges and spread with refried bean mixture, sprinkled with the Mrs Dash seasoning. Now you're ready to assemble the dish. Place warm cheese/pasta/meat mixture in casserole dish dusted with cooking spray. Top with tortillas and bake uncovered for 25 minutes.
While the casserole is baking prepare your toppings. Serve as you would nachos. Dig in and enjoy!