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Mexi Maroni
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Mexican style macaroni and cheese

Serves/Makes:6 or more

  • 1 lb (.5 kg). ground beef
  • 2 envelopes taco season
  • 2/3 cup (150 ml) water
  • 1-1/2 lbs (.7 kg). elbow twist macaroni
  • 1 32 oz (896 grm). can diced tomatoes
  • 16 oz (448 grm). whole kernal corn
  • 16 oz (448 grm). red kidney beans
  • 24 oz (672 grm). or more shredded sharp cheddar cheese
  • Brown 1 lb (.5 kg). of ground beef.
  • Stir in 2 envelopes of taco season mix and 2/3 cup (150 ml) of water; set aside.
  • Cook 1-1/2 lbs (.7 kg). elbow twist macaroni until almost done.
  • Drain and stir in meat mixture.
  • Add diced tomatos, whole kernal corn, red kidney beans and shredded sharp cheddar cheese (reserve a little to sprinkle on top).
  • Bake 350 degree (175 C.) oven for 30 minutes.

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