Mexican Mac and Cheese

Mexican Mac and Cheese

Give traditional Mac and Cheese a Mexican twist! This easy recipe is delicious and comes to the table in 30 minutes.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

8

servings

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
  1. Cook and drain pasta as directed on package.
  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. Top with crushed taco shells.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute in any of your favorite Green Giant® frozen veggies if desired.
Campanelle is delicious in this recipe; but feel free to substitute any fun kid-friendly pasta shapes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 940mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.