Beefy Mexican Mac N’ Cheese

Beefy Mexican Mac N’ Cheese

A south of the border take on an American classic!


Serves 4-5



1 lb lean ground beef

1 box pasta shells, macaroni elbows, or desired pasta

1 medium onion (chopped)

1 large green bell pepper (chopped)

2 cups Mexican blend cheese

1 can (10.75 oz) condensed cheddar soup

1 cup water

1 beef bouillon cube

2 tbsp Mexican Adobo Seasoning

Salt and pepper (to taste)

Pinch of red pepper flakes (to taste)




  1. Bring pot of water to boil, season water with salt, and drop pasta.  Cook for 5 minutes.  Reserve 1 cup pasta water and drain pasta.
  2. While pasta is cooking, heat sauté pan on high.  Coat pan with cooking spray or olive oil and brown meat.  Season with 1 tbsp adobo seasoning.
  3. Once meat is browned, add chopped pepper and onions and cook for 3 minutes.
  4. Place bouillon cube in reserved pasta water and dissolve.
  5. In a slow cooker, add meat mixture, cheese, soup, pasta, and beef broth.  Add remaining tbsp of adobo seasoning and cook on low for two hours.
  6. After about 1 ½ hours mix well and taste to see if the dish needs re-seasoning.  Add salt and pepper as necessary or red pepper flakes for spice.
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