Macaroni Taco Bake

1 (40 -ounce) package STOUFFER'S® Family Style Favorites Macaroni & Cheese
1/4 cup Italian-seasoned breadcrumbs
2 large eggs, lightly beaten
2 cups (8 ounces) shredded Mexican cheese blend, divided use
2 pounds ground beef
1 (1 1/4-ounce) package taco seasoning mix
1 (16-ounce) jar mild or medium thick-and-chunky salsa
1/4 cup chopped fresh cilantro
Toppings: shredded lettuce, diced tomato, sour cream, sliced ripe olives

1. THAW macaroni and cheese in the refrigerator overnight.
2. STIR together macaroni, breadcrumbs, eggs, and half of cheese; spread mixture evenly into a greased 15 x 10-inch jellyroll pan.
3. BAKE at 425°F (220°C) for 20 minutes or until set.
4. BROWN ground beef and taco seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain. Stir in salsa.
5. SPRINKLE with remaining cheese.
6. BAKE additional 5 to 10 minutes. Let stand 10 minutes. Sprinkle with chopped cilantro, and serve with desired toppings.

Makes 8 servings

Tags: macaroni, taco bake, hamburger recipes

Macaroni and Cheese Goulash

1 (12-ounce) package STOUFFER'S® Macaroni and Cheese, defrosted according to package directions
1 pound lean ground beef
1/2 cup chopped onion
1/2 teaspoon garlic salt
1/2 teaspoon coarsely ground black pepper
1/2 cup smoke flavor barbecue sauce
1/2 cup tomato ketchup

1. Cook beef, onion, garlic salt and pepper until beef is no longer pink. Add macaroni and cheese, barbecue sauce and ketchup. Cook over low heat until heated through.

Makes 6 servings

Chili Macaroni Recipe

12 ounces ground beef

1 medium onion, chopped

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 1/4 cups tomato juice

2 tablespoons canned diced green chili peppers, drained

2 teaspoons chili powder

1 teaspoon salt

1/4 teaspoon garlic powder

1 cup wagon wheel macaroni or elbow macaroni

1 cup loose-pack frozen cut green beans

1 cup shredded cheddar cheese (4 ounces)

1. In a large skillet cook ground beef and onion until meat is brown. Drain fat.
2. Stir stewed tomatoes, tomato juice, chili peppers, chili powder, salt and garlic powdered into the meat mixture. Bring to boiling. Stir in pasta and green beans. Return to boiling; reduce heat. cover and simmer about 15 minutes or until pasta and beans are tender, but still firm to the bite.
3. To serve, spoon into bowls. Sprinkle individual servings with shredded cheddar cheese
   
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Makes 4 servings