Mexi-Mac Casserole

• 1 package (7-1/4 ounces) macaroni and cheese dinner mix
• 1-1/2 pounds lean ground beef (90% lean)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
• 1 can (4 ounces) chopped green chilies
• 1 envelope reduced-sodium taco seasoning
• 2-1/2 cups shredded Mexican cheese blend, divided
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (7-3/4 ounces) Mexican-style hot tomato sauce
• 1/2 cup crushed tortilla chips

1. Prepare macaroni and cheese mix according to package directions. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink; drain.
2. Add the diced tomatoes, green chilies and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner.
3. Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese.
4. Bake, uncovered, at 350u0b0 until bubbly, 30-35 minutes.
5. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

macaroni, lean ground beef, onion, garlic, tomatoes, green chilies, taco, cheese blend, kidney beans, whole kernel corn, tomato sauce, tortilla chips

Taken from www.tasteofhome.com/recipes/mexi-mac-casserole/ (may not work)