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Mexican Mac and Cheese

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  • 15 min prep time
  • 30 min total time
  • 7 ingredients
  • 8 servings
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Give traditional Mac and Cheese a Mexican twist! This easy recipe is delicious and comes to the table in 30 minutes.

1
lb uncooked campanelle or rotini pasta
2
boxes (7 oz each) Green Giant™ 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

  • 1 Cook and drain pasta as directed on package.
  • 2 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.
  • 3 Top with crushed taco shells.

Expert Tips

Substitute in any of your favorite Green Giant® frozen veggies if desired.

Campanelle is delicious in this recipe; but feel free to substitute any fun kid-friendly pasta shapes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
% Daily Value
Total Fat
17g
27%
Saturated Fat
9g
43%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
940mg
39%
Total Carbohydrate
60g
20%
Dietary Fiber
4g
15%
Protein
17g
17%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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