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Taco Mac and Cheese Cups https://www.metro.ca/userfiles/image/recipes/taco-mac-cheese-cups-11199.jpg PT10M PT22M PT32M
Cook noodles in a large pot of boiling water over high heat until al dente, about 7 minutes.Meanwhile, whisk together Annie’s cheese packs, milk, sour cream, and flour, set aside.In a large skillet set over high heat, season ground beef with salt and pepper and cook until browned and crumbly.Drain noodles and add to beef along with cheese sauce and salsaBring to a simmer stirring frequently and cook until thickened; about 3 minutes. Stir in 1/2 cup shredded cheese and green onion. Mound 1/4 cup portions into a 24 cavity mini muffin pan.Sprinkle with remaining 1/4 cup shredded cheese and top each with one slice of tomato.Bake in a preheated 400F oven for 15 minutes. Remove from oven and let cool 5-10 minutes before lifting out.Sprinkle with parsley and serve.Source: Metro
24
4 5 5 3
2 boxes (170 g) Annie's shells and white cheddar 1 cup (250 ml) milk 1/2 cup (125 ml) sour cream 2 tablespoon (30 ml) flour 8/9 lb (400 g) extra lean ground beef 1/2 teaspoon (2,5 ml) salt 1 cup (250 ml) Old El Paso Thick'N Chunky mild salsa 3/4 cup (180 ml) shredded cheese blend divided 1/4 cup (60 ml) green onions sliced 8 grape tomatoes each cut into 3 slices 2 tablespoon (30 ml) parsley chopped
Taco Mac and Cheese Cups

Taco Mac and Cheese Cups

Rate this recipe
5 Votes
24
Appetizers
0:10
Preparation
0:22
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 boxes
    (170 g)
    Annie's shells and white cheddar
  • 1 cup
    (250 ml)
    milk
  • 1/2 cup
    (125 ml)
    sour cream
  • 2 tablespoon
    (30 ml)
    flour
  • 8/9 lb
    (400 g)
    extra lean ground beef
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1 cup
    (250 ml)
    Old El Paso Thick'N Chunky mild salsa
  • 3/4 cup
    (180 ml)
    shredded cheese blend divided
  • 1/4 cup
    (60 ml)
    green onions sliced
  • 8
    grape tomatoes each cut into 3 slices
  • 2 tablespoon
    (30 ml)
    parsley chopped
Imprimer ma sélection

Preparation

Cook noodles in a large pot of boiling water over high heat until al dente, about 7 minutes.

Meanwhile, whisk together Annie’s cheese packs, milk, sour cream, and flour, set aside.

In a large skillet set over high heat, season ground beef with salt and pepper and cook until browned and crumbly.

Drain noodles and add to beef along with cheese sauce and salsa

Bring to a simmer stirring frequently and cook until thickened; about 3 minutes. Stir in 1/2 cup shredded cheese and green onion. Mound 1/4 cup portions into a 24 cavity mini muffin pan.

Sprinkle with remaining 1/4 cup shredded cheese and top each with one slice of tomato.

Bake in a preheated 400F oven for 15 minutes. Remove from oven and let cool 5-10 minutes before lifting out.

Sprinkle with parsley and serve.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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