Mexican Mac and Cheese

Give traditional Mac and Cheese a Mexican twist! This easy recipe is delicious and comes to the table in 30 minutes.

  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 8

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    940mg
    940%;
    Total Carbohydrate
    60g
    60%
    (Dietary Fiber
    4g
    4%
      Sugars
    5g
    5%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    10%;
    Calcium
    25%;
    Iron
    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 Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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