No pics today, as this recipe was devoured by two hungry men…LOL. I was actually searching for a recipe about dressing up that CANADIAN KD – better known as Kraft Macaroni and Cheese! Thankful that I found this one on the Pace Salsa website! It comes together very quickly once you have prepared the pasta. It should actually feed four people. I skipped the tortilla chips since I was already carb heavy with the macaroni.
Pace* Salsa Mac and Cheese
- 1/2-pound boneless beef sirloin steak, cut into thin strips
- 1 tablespoon olive oil
- 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
- 3 cups Pace® Chunky Salsa
- 1 1/2 tablespoons fajita seasoning
- 2 cups water
- 12 ounces (about 3 cups) uncooked elbow macaroni or cavatelli pasta
- 1/2 cup coarsely crushed tortilla chips
- 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
- 1 tablespoon chopped fresh cilantro (optional)
Heat the oven to 350°F. While the oven is heating, season the beef with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned and cooked through. Remove the beef to a plate.
Add the green pepper to the skillet and cook for 3 minutes or until tender-crisp. Remove the green pepper to the plate with the beef.
Heat the salsa, fajita seasoning and water in the skillet to a boil. Stir in the elbows (press the elbows down to submerge in the salsa mixture). Reduce the heat to medium. Cook for 8 minutes or until the macaroni is tender, stirring occasionally. Return the beef and green pepper to the skillet with the macaroni and cook until the mixture is hot. Season to taste. Sprinkle with the crushed tortilla chips and cheese.
Bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro just before serving, if desired.