In full transparency, recipe was created by accident. On a night when I planned to make something else but the food I wanted to use had, unfortunately, gone bad. It happens to the best of us! Out of this mistake, this Enchilada Mexican Mac and Cheese was born! And it is not only budget-friendly but also filled with flavor and creativity.
Trust me, this dish is a total game-changer, combining the humble mac and cheese with the zesty goodness of Mexican enchiladas. This is what Bob Ross would call “A happy little accident.” That’s the beauty of cooking—being able to adapt and create something amazing with what you have in your pantry.
Let’s dive into the story of this delicious recipe and all the fun swaps I made along the way.
The Recipe Journey:
So, here’s the deal—I had a meal plan all set, but life had other plans for me. I was all geared up to use some ground turkey for this dish, but guess what? The meat turned out to be a big no-go. Disappointed? Absolutely. Determined? You bet! That’s when my creative side kicked in. I decided to embark on a flavor adventure with ingredients I already had in my pantry.
Mac and Cheese to the Rescue!
First things first, I prepared a box of macaroni and cheese according to the package instructions. It’s an affordable staple that serves as the perfect foundation for this money-saving masterpiece.
Swaps to the Rescue!
I diced up a red onion—because that’s what I had—but can totally use yellow or white onion too. Oh, and if you don’t have a fresh onion, just a teaspoon of onion powder will do the trick. No worries, we’ve got options!
Now, let’s talk garlic. I had some fresh cloves on hand, so I grated them right into the mix. But guess what? If you’re out of fresh garlic, don’t sweat it. Garlic powder will work just fine. It’s all about making do with what you have.
Next up, the magical beans! Rooting through my pantry, I found a can of black beans and another can of kidney beans. You could easily use all black beans or all kidney beans in this, or even add ground meat. These protein-packed goodies added both texture and heartiness to the dish. The best part? Canned beans are budget-friendly pantry essentials, so you probably have them too.
And There’s More!
Still digging in my pantry, I discovered a can of diced tomatoes—semi-drained them to control the liquid level—and added them to the mix. I was also lucky to have a can of red enchilada sauce from the Dollar Tree. Talk about budget-friendly options! If you don’t have enchilada sauce, don’t worry. A little hot sauce will give you the kick you crave.
And from there you just add it all together top it with tortilla chips, crushed potato chips, or bread crumbs. Anything crunchy, go ahead and use it! Then top is with some shredded cheese if you have it.
It’s a Winner for sure!
You can do anything to make this one your own and you won’t be disappointed.
And to keep the inspiration going, check out this list of 25 rice and beans recipes that includes some delicious ideas for white rice! If you’d like to see the whole recipe in action, watch my youtube video where I make this and all 25 recipes!
Enchilada Macaroni Casserole
Ingredients
- 1 box macaroni and cheese with milk and butter to cook
- 1 red onion (or yellow) diced
- 1 clove minced garlic or 1tsp garlic powder
- 1 tsp garlic powder
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes semi-drained
- 1/2 can red enchilada sauce
- 1 cup grated cheddar cheese optional
- 1/2 pkg taco seasoning
- 1 handful tortilla chips for topping
- sour cream, cilantro, salsa, avocado optional toppings
Instructions
- Cook the macaroni and cheese according to the package instructions.
- Cook onions over medium heat until soft. Then add in the minced garlic and cook for 1 minute until fragrant.
- To the diced onion, add the black beans, drained kidney beans, diced tomatoes (with half of the liquid), and red enchilada sauce. Mix well. And add the macaroni and cheese when it's done.
- Add about 1/2 a cup of grated cheddar, if you have it, and half a packet of taco seasoning. Mix thoroughly.
- Add the mixture to a greased 9×13 baking dish and top with crushed tortilla chips and the additional half a cup of cheese.
- Bake at 350 degrees for 30 minutes until bubbly and the cheese has melted on the chips.
- Serve with sour cream, salsa, avocado, cilantro or any other condiments you like!
Notes
In compliance with FTC guidelines, please assume the following about all links, material on this website/videos: Any/all of the links on site/video are affiliate links of which Maria Ronan receives product credit or a small commission from sales of certain items, but the price is the same for you.
Maria Ronan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Links on this site may include affiliate links to Amazon and its affiliate sites on which the owner of this website will make a referral commission. Thank you for supporting Meals With Maria! My videos and website are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my opinions only. Maria Ronan is not liable and/or responsible for any advice, services, or product you obtain through this video and website.
Leave a Reply