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 peeled tomatoes, cut up
1 cup frozen whole kernel corn
1 1/2 cups elbow macaroni, cooked according to package directions (about 3 cups)
1/2 cup shredded Cheddar cheese (about 2 ounces)
Sliced avocado
Sour cream

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 avocado and sour cream, if desired.

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Recipe Nutritional Information

Made With

Pace Picante Sauce

calories

489

totalfat

18g

saturatedfat

8g

cholesterol

82mg

sodium

953mg

totalcarbohydrate

51g

dietaryfiber

6g

protein

33g

vitamina

26%DV

vitaminc

27%DV

calcium

16%DV

iron

23%DV

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

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RID#24514

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