Mexi-Mac Casserole Recipe

Name: Mexi-Mac Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. macaroni; 15 oz. can no bean chili; 1/4 c. tomato juice; 1 (4 oz.) can diced green chilies; 1/4 c. sliced green onion; 1 1/2 c. shredded Cheddar cheese, divided; 2 c. tortilla chips, divided; 1/2 c. sour cream; 1 medium tomato, chopped; 1 Tbsp. chopped cilantro (optional)

Servings: persons

2 c. macaroni
15 oz. can no bean chili
1/4 c. tomato juice
1 (4 oz.) can diced green chilies
1/4 c. sliced green onion
1 1/2 c. shredded Cheddar cheese, divided
2 c. tortilla chips, divided
1/2 c. sour cream
1 medium tomato, chopped
1 Tbsp. chopped cilantro (optional)

1
Cook macaroni and drain.
2
In saucepan, heat the no bean chili, tomato juice, green chilies and green onions.
3
Combine macaroni and chili mixture and 1/2 cup of cheese.
4
Crush 1 cup tortilla chips and spread on bottom of 3-quart baking dish.
5
Spoon in macaroni mixture.
6
Top with remaining chips and cheese. Bake at 350u00b0 for 30 minutes.
7
Garnish top with sour cream, tomatoes and cilantro.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. macaroni, 15 oz. can no bean chili, 1/4 c. tomato juice, 1 (4 oz.) can diced green chilies, and more.

Yes, Mexi-Mac Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi-Mac Casserole

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