Mexican Casserole

It's not all exotic ingredients and involved dinner preparations around the DBS household. Sometimes, especially mid-week, I just want something relatively easy to make. As bone-chilling as it has been this month, I was in need of something warm and comforting and I was in the mood for Mexican.

Selma Hayek fits those three requirements, but unfortunately she was nowhere to be found. Instead I made this Mexican casserole for dinner tonight:

2 cups of macaroni (I used a squiggly kind to keep it interesting)

1/3 lb of ground meat

1/2 can of green chiles (4.5 oz size)

1 15 oz of Salsa Con Queso (or just regular nacho cheese)

Taco Seasoning (I used a blend from Penzey's)

1/2 medium tomato, diced

Preheat the oven to 350 degrees Farenheit. Cook the macaroni as you normally would. While that's going, brown the ground meat and add the dry taco seasoning to the meat.

Drain both the macaroni and the oils from the ground meat off. Then add both to a mixing bowl. Add the Salsa Con Queso, green chiles, and tomato the bowl and blend together.

Put into an 8" x 8" baking dish and bake in the oven at 350 degrees for 30 minutes.

This recipe should easily serve 3 people, so adjust as necessary.