1 1/2 pounds uncooked Ground Beef
1 jar Texas Two-Step Tomatillo & Green Chili Stew Mix
16 ounces elbow macaroni, penne or farfalle pasta
1 pound EZ Melt or Velveeta Cheese, cubed
2 teaspoons Adams Reserve Garlic Powder
1 teaspoon Adams Reserve Chili Powder (variety of your choice)
1/2 cup heavy cream
1 cup shredded Colby Jack cheese
Heat oven to 350 F. Coat a 3-quart baking dish with non-stick spray.
Cook macaroni in boiling water according to package directions.
Meanwhile, cook ground beef in a large skillet over Medium-High heat; crumble into small bits with a spoon while browning.
Place stew in a 3-quart saucepan or microwave-safe dish; add cubed cheese, garlic and chili powder. Microwave or heat over Medium to melt cheese.
Stir in macaroni, beef and cream; season to taste. Transfer to baking dish.
Top with shredded cheese; bake 15 to 20 minutes or until hot and bubbly
No Nutritional Information Available