Mexi-Mac

Campbell's Mexi-Mac Recipe

This skillet macaroni and cheese gets kicked up with seasoned picante sauce, ground beef, corn and tomatoes.  The kids love it, and it's ready to serve in just 35 minutes!

At a glance

Prep

15 min.

Total

35 min.

Serves

4

Servings: about 2 cups each

Cook: 20 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 pound ground beef
1 cup Pace® Picante Sauce
1 tablespoon chili powder
1 can (about 14.5 ounces) whole canned peeled tomatoes, cut up
1 cup frozen whole kernel corn
1 1/2 cups elbow macaroni, cooked and drained
1/2 cup shredded Cheddar cheese (about 2 ounces)

How to Make It

  • 1

    Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

  • 2

    Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes. Stir the pasta in the skillet and sprinkle with the cheese. Cover and heat until the cheese melts. Garnish with sliced avocado and sour cream, if desired.

Full Screen View

Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

520

totalfat

26g

saturatedfat

11g

cholesterol

115mg

sodium

870mg

totalcarbohydrate

35g

dietaryfiber

5g

protein

39g

vitamina

25%DV

vitaminc

20%DV

calcium

20%DV

iron

30%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24514

Your Recently Viewed Recipes