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Nutrition Facts
Serving Size 326 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 390 mg 16%
Total Carbohydrate 38 g 13%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 25 g
Vitamin A 8% Iron 6%
Vitamin C 0% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mac & Cheese Fajita Casserole
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp Hill Country Fare Canola Oil
16 Oz H-E-B Fajita Vegetables
12 Oz H-E-B Fully Cooked Beef Fajita Strips
40 Oz H-E-B Classic Selections Macaroni & Cheese
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Instructions

1
Spray 13 x 9 inch baking dish with non-stick cooking spray and set aside.
2
Heat heavy bottom skillet over high heat for 3 minutes.
3
Add oil and fajita vegetables and cook 5 minutes, stirring often, until vegetables begin to brown.
4
Add fajita strips and continue to cook for 3 minutes or until fajitas are heated through.
5
Prepare macaroni & cheese according to microwave directions.
6
Spoon heated macaroni & cheese into prepared baking dish and top with fajita vegetable mixture, stir to combine. Cover with plastic wrap and heat in microwave for 2 minutes. Serve immediately.

Source:

H-E-B

 
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