Ultimate Nacho Mac and Cheese
By
Linda Dalton
@Stripey
1
This recipe was inspired by Dana Ramsey, a fabulous cook on this site. She recently made a side dish called Nacho Mac and Cheese. I took her recipe a step further and made it a main dish by adding seasoned ground beef and all the toppings you'd add to nachos. I also tried to cut some of the calories and carbs and was very happy with the results. Thanks Dana!
Ingredients
- 2 c
- uncooked elbow macaroni, i used dreamfields
- 1 lb
- 2 % velveeta cheese
- 1 can(s)
- rotel original diced tomatoes and chilis
- 3/4 lb
- ground sirloin, or any lean ground beef
- 1/2 pkg
- taco seasoning mix
- 3
- 6 inch corn tortillas, quartered, i used low carb high fiber
- 1/2 can(s)
- no fat refried beans
- 1 can(s)
- chopped chilis (optional)
- 1 Tbsp
- mrs dash southwest chipotle seasoning blend
- shredded iceberg lettuce
- chopped tomatoes
- sliced olives
- sour cream, lite
- chopped avocado
- chopped scallions
TOPPINGS
How to Make Ultimate Nacho Mac and Cheese
- 1Prepare elbows acording to package directions. While pasta is cooking, brown meat and seasoning in skillet and chop Velveeta cheese into 1/2 inch chunks.
- 2When pasta is done, drain in colander and place back into the warm pot you cooked it in. Add chopped cheese, can of Rotel and seasoned beef. Stir in the can of chilis (if using). Stir to combine and leave on stove top while you make the bean nachos.
- 3Pre heat oven to 350 degrees. Take your corn tortilla wedges and spread with refried bean mixture, sprinkled with the Mrs Dash seasoning. Now you're ready to assemble the dish. Place warm cheese/pasta/meat mixture in casserole dish dusted with cooking spray. Top with tortillas and bake uncovered for 25 minutes.
- 4While the casserole is baking prepare your toppings. Serve as you would nachos. Dig in and enjoy!
