Mexican Mac and Cheese

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

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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