Description:

Mexican style macaroni and cheese

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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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