Give traditional Mac and Cheese a Mexican twist! This easy recipe is delicious and comes to the table in 30 minutes.
lb uncooked campanelle or rotini pasta
boxes (7 oz each) Green Giant™ antioxidant blend frozen vegetables
can (10 oz) Old El Paso™ green enchilada sauce
can (14 oz) Old El Paso™ mild red enchilada sauce
cup sour cream
cups shredded Mexican cheese blend (8 oz)
Old El Paso™ taco shells, crushed
Cook and drain pasta as directed on package.
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.
Top with crushed taco shells.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.