The lovely people at Del Real are hosting a blogger recipe contest and I have had a ton of fun coming up with entries using their delicious products. It's no secret that I could eat Tex-Mex on repeat and never get sick of it, so as soon as I saw this contest I was in! My first entry is a mash up of a few easy family favorites that my kids love.
Mac and Cheese and Tex-Mex Seven Layer Dip had a baby and it is my Del Real Seven Layer Mexi-Mac. Super quick and easy to throw together thanks to Del Real's Chicken Chile Verde and Frijoles Refritos, this dish will be ready in 25 minutes! I used small shell pasta in this because that's what my kids picked, but feel free to use any small shaped pasta you have.
Del Real Seven Layer Mexi-Mac
1 Tablespoon salt
8 ounces medium pasta shells (or any other short cut)
1 package (16 ounce) Del Real Foods Chicken Chile Verde
1 package (24 ounces) Del Real Foods Frijoles Refritos Refried Beans
6 cups shredded cheese
½ cup sour cream
1/3 cup diced tomato
2 Tablespoons sliced green onion
1/3 cup sliced black olives
¼ cup chopped cilantro
Pre-heat broiler to high.
Bring a large pot of water up to a boil over high heat.
Once the water is boiling, add the salt and pasta. Cook according to package directions until tender and drain.
While the pasta is cooking, cook the Chicken Chile Verde and Frijoles Refritos according to package directions.
Add the drained pasta back to the pot you boiled them in and add the Chicken Chile Verde, 4 cups of the cheese and the sour cream. Stir until the pasta is well coated and pour the mixture into a 9x13 inch baking dish that’s been sprayed with non-stick cooking spray.
Spread the Frijoles Refritos evenly over the top of the pasta mixture and sprinkle the remaining 2 cups of cheese over that. Place under the broiler and, watching closely to prevent burning, broil until cheese is melted. About 2-3 minutes.
Sprinkle the dish evenly with diced tomatoes, green onion, black olives and cilantro. Serve immediately.
total time: 25 minutes