Macaroni and Cheese with Ground Beef, Salsa and Green Chiles

Macaroni and Cheese with Ground Beef, Salsa and Green Chiles

42 Reviews 2 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  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

Adjust Servings

Original recipe yields 12 servings

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 (42)

Rate This Recipe
RunnerMomof4sweetpeas
36

RunnerMomof4sweetpeas

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

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

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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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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