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Macaroni and Cheese with Ground Beef, Salsa and Green Chiles

Macaroni and Cheese with Ground Beef, Salsa and Green Chiles

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

For a little more heat, follow the recipe for Creamy Macaroni & Cheese replacing the cheddar with pepper jack cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
  2. Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
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Reviews

RunnerMomof4sweetpeas
36

RunnerMomof4sweetpeas

10/14/2006

I used Kraft Deluxe Family size macaroni and cheese, then Ortega salsa, ground turkey and everything else except the cilantro. This meal describes comfort food. Oooh yummmy! I made it for lunch for my family on a Saturday afternoon. You gotta try it...you'll love it!

Judy Lu
19

Judy Lu

8/7/2007

Excellent tasting and easy to make. I added 1/2 cup of onion to my hamburger which to me gives it more flavor. But this one is a great recipe.

Katey Magill
13

Katey Magill

10/30/2006

I omitted the salsa and cilantro, and used half sharp cheddar, half mont. jack. I also only used 1 1/2 cans of evaporated milk. The sauce is wonderfully rich and creamy- almost too creamy to eat very much.

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