A yummy Mexican twist on Mac-&-Cheese.
Source: Douglas & Chelsea Clifton
Cook pasta according to package directions. Meanwhile, cook ground beef with diced sweet pepper(s) in a Dutch oven over medium heat. Cook until meat is no longer pink.
Stir in butter, flour, taco seasoning, and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until the sauce thickens.
When the pasta is al dente, drain and set aside.
Add the cheese and corn to the meat mixture in the Dutch oven; stir until cheese melts. Add the pasta and stir gently until well mixed.
Serve topped with the crushed tortilla chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 336 | ||
Calories from Fat: 227 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 13.9g | 70 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 88.4mg | 27 % | |
Sodium 797.7mg | 28 % | |
Potassium 201.4mg | 5 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 7.5g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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