Beefy Mexican Mac N’ Cheese


Beefy Mexican Mac N’ Cheese

A south of the border take on an American classic!

 

Serves 4-5

 

Ingredients:

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)

 

Directions:

 

  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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