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Categories:Viewed: 12 - Published at: 5 years ago
Ingredients
- 32 ounces, weight Velveeta Cheese
- 1/2 pounds Ground Beef, Cooked And Drained
- 10 ounces, weight Can Of Rotel Diced Tomatoes And Green Chiles
- 1 Tablespoon Unsalted Butter
- 1/2 pounds Fussilini Pasta, Cooked Al Dente
- 1 cup Crumbled Tortilla Chips
- 1/4 cups Red Onion, Diced
- 1 whole Green Onion, Sliced
Method
- Make the queso by adding the Velveeta, ground beef, and Rotel into a medium-sized, microwaveable safe bowl.
- Cover with plastic wrap, and cook in the microwave for about 5 minutes, or until the cheese is completely melted.
- Preheat your oven to 350 degrees F. Butter a large casserole dish.
- Place the cooked pasta inside a large mixing bowl.
- Add the queso, and stir to incorporate all of the cheese.
- Pour into your casserole dish and top with the tortilla chips.
- Place in the preheated oven, uncovered for 25-30 minutes.
- When you are ready to serve, garnish with some red and green onion and dig in.
- This is not only a great way to use up your leftovers, including the tortilla chips that your kids decide not to finish, but it is also truly a great new take on a classic mac and cheese.
- Hope you enjoy.
