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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

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



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


  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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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'll love it!

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

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.