Mexican Chili Mac & Beans

Mexican Chili Mac & Beans

Serves 6


4 ounces (1 cup) uncooked small shell macaroni (regular or veggie-colored)
16 ounces 93% lean ground beef
1 small onion, chopped
1 n(14½ ounce) can Mexican stewed tomatoes
1 (11 ounce) can Mexicorn®, well drained (corn, red & green bell peppers)
1 (15 ounce) can pinto beans, drained and rinsed
4 tablespoons Olde Westport Tumbleweed Taco Spice Blend®
2 green onions, chopped
1 cup (4 ounces) shredded Cheddar cheese


Prepare macaroni to package directions using no oil or salt, drain well. Meanwhile, brown ground beef in a large nonstick skillet over medium heat, drain if necessary. Add onion to beef and cook until tender. Add Mexican stewed tomatoes, Mexicorn, beans and Olde Westport Tumbleweed Taco Spice Blend®, stir. Stir in macaroni and cook just until heated through. Spoon mixture into a 7 x 11 inch baking dish, sprinkle green onion and cheese over top. Bake in a 350 degree oven 10 minutes or until cheese is melted.