Nacho Mac and Cheese
Onion Crunch Wedge Salad
Ingredients
- ½ (16-oz) pkg elbow pasta
- ½ lb ground beef
- ½ cup chopped onion
- 1 (4-oz) can diced green chiles
- 2 cloves garlic, minced
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1¼ cups chicken broth
- ¼ cup salsa
- 1 (8-oz) pkg shredded colby-Jack cheese, divided
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain well.
- Meanwhile, cook beef, onion, chiles, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain well, and wipe skillet clean.
- Melt butter in same skillet over medium heat. Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth, and cook, stirring occasionally, until mixture is thickened. Stir in salsa. Gradually add 1½ cups cheese, stirring until cheese is melted.
- Add beef mixture and pasta, stirring to combine. Spoon mixture into a lightly greased 1½-quart baking dish; sprinkle with ½ cup cheese.
- Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- ½ head iceberg lettuce, cut into 2 wedges
- ¼ cup Ranch dressing
- 1 Roma tomato, diced
- ½ cup French fried onions, crushed
Side Dish Instructions
- Place lettuce wedges on 2 plates; top with dressing, tomato, and fried onions.
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