Servings
10
Cook Time
15 MIN
Ingredients
| 2 cups | elbow macaroni (8 oz.), cooked, drained |
| 1 lb. | ground beef |
| 1 cup | chopped onion |
| 1 can | (14 oz.) crushed tomatoes |
| 1 tbsp. | chili powder |
| 1 tsp. | cumin |
| ½ tsp. | salt |
| 1 pkg. | (2 cups) Borden® Cheese Thick Cut Four Cheese Mexican Shreds |
| 1 pkg. | (2 cups) Borden® Cheese Sharp Cheddar Shreds |
| 2 | green onions, thinly sliced |
| 2 tbsp. | chopped cilantro |
Steps
| 1 |
COOK
ground beef and onion in large skillet over medium heat 5 to 7 minutes or until meat is browned, stirring occasionally. Drain fat, if necessary.
|
| 2 |
STIR
in tomatoes and seasoning. Stir in macaroni; reduce heat to medium-low.
|
| 3 |
TOP
with cheese; cover and continue cooking several minutes or until cheese is melted. Remove from heat; top with green onions and cilantro. Add a final layer of shreds on top.
|
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