Tacos or mac and cheese tonight? You can have both when you serve these individual cups filled with family-favorite ingredients like ground beef, salsa, corn, elbow macaroni and Cheddar cheese. They’re super delicious and sure to become a weeknight favorite!
Ingredients
- 1 pound ground beef
- 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
- 1/2 cup Pace® Chunky Salsa
- 1/2 cup frozen whole kernel corn, thawed
- 1 1/2 cups elbow macaroni, cooked and drained (about 3 cups cooked)
- 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
Instructions
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Step 1
Heat the oven to 350°F. Line 12 (2 1/2-inch) muffin-pan cups with foil liners.
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Step 2
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Remove the skillet from the heat.
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Step 3
Stir in the soup, salsa, corn, macaroni and 3/4 cup cheese. Spoon about 1/2 cup beef mixture into each muffin-pan cup. Sprinkle each with about 1 tablespoon remaining cheese.
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Step 4
Bake for 15 minutes or until the beef mixture is hot and the cheese is melted.
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Made With
Calories | 458 | |
Total Fat | 26 | g |
Sat. Fat | 11.5 | g |
Trans Fat | 1 | g |
Cholesterol | 84 | mg |
Sodium | 738 | mg |
Total Carb | 29 | g |
Dietary Fiber | 1 | g |
Sugar | 2 | g |
Protein | 23 | g |
Vitamin D | 1 | %DV |
Calcium | 17 | %DV |
Iron | 13 | %DV |
Potassium | 7 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.