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

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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.

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RID#24514

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