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Mexican Mac 'n Cheese

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 8

Give traditional Mac and Cheese a Mexican twist! This easy recipe is delicious and comes to the table in 30 minutes.

Ingredients

  1 lb uncooked campanelle or rotini pasta

  2 boxes (7 oz each) Green Giant® antioxidant blend frozen vegetables

  1 can (10 oz) Old El Paso® green enchilada sauce

  1 can (14 oz) Old El Paso® mild red enchilada sauce

  3/4 cup sour cream

  2 cups shredded Mexican cheese blend (8 oz)

  3 Old El Paso® taco shells, crushed

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Directions

1. Cook and drain pasta as directed on package.

2. Meanwhile, in 10-inch nonstick skillet, heat both boxes frozen vegetables and both cans enchilada sauce to simmering over medium heat, cooking until vegetables are heated through. Remove from heat. Immediately stir in sour cream, cheese and cooked pasta. Sauce will thicken as it cools.

3. Top with crushed taco shells.

4. Substitute in any of your favorite Green Giant® frozen veggies if desired.

5. Campanelle is delicious in this recipe; but feel free to substitute any fun kid-friendly pasta shapes.


Nutritional Information:

Calories 460

Calories from Fat 160

Total Fat 17g 

Saturated Fat 9g 

Cholesterol 40mg 

Sodium 940mg 

Total Carbohydrate 60g 

Dietary Fiber 4g 

Sugars 5g

Protein 17g