Over a cup of coffee: A dish made with Mac and Cheese
Some of our family members have been here this week so I tried a new “Chili Mac” recipe for one supper. (I have made several different recipes using packaged macaroni and cheese. Some have been featured in this column.) This recipe is a little different compared to the others because it calls for a can of tomatoes and chilies and taco seasoning. The recipe is easy to make, doesn’t require a lot of ingredients, makes a lot, and, best of all, doesn’t have to be baked. The kitchen is cooler in this hot weather.
Because we had several people here for supper I used two pounds of ground beef and the two packages of macaroni and cheese. I didn’t use chili powder, but it probably would have been good.
2 packages (7 ¼ ounces) macaroni and cheese, uncooked
1 (10-ounce) can diced tomatoes and chilies
1 to 2 pounds ground beef
1 ¼-ounce package taco seasoning mix
Chili powder, salt, and pepper as desired
Prepare the macaroni and cheese as directed on the box. Drain but do not rinse. Stir in the tomatoes and green chilies. Brown the beef in a skillet. Drain. Mix in the taco seasoning. Stir the meat into the macaroni mixture. Add seasonings as desired. Heat through.
If you like taco seasoning, you will like this dish. Serve with a tossed green salad or dipping veggies.
Do you have a recipe that you would like to share with readers? If so, please send it to me at Box 415, Craig 81626 or call me at 824-8809. I think that readers would probably enjoy quick, cool recipes for the summer.
Copyright Diane Prather, 2017.
About a week ago I was rolling a bale of hay down past the loading dock of the corral so that I could throw hay over the fence. Right there in the path was some rhubarb. It isn’t that the rhubarb hadn’t been there before, but I thought it had died out during the drought. It isn’t easy to get water to that location. The rhubarb is nice and tender, and I’m determined to use it up before the stalks get tough. So I hunted up my rhubarb recipes.