Good morning! I have an extra special Tex-Mex style comfort food recipe for you today! It is not only special because it is absolutely DELICIOUS, but because it was sent in to me by a blog reader! She came up with this recipe herself and said she knew instantly it was something my family would enjoy, and boy did we! My hubby and daughter said it was one of the best things I have made in a long time and my picky son had 3 helpings!!! It tastes like the best Tex-Mex Chili con Queso meets your mama’s old fashioned goulash. I actually had outpatient surgery earlier this week, and I prepped this meal the night before so we could throw it in the oven when we got home from the hospital. Trust me, after spending the whole day there, we were all too exhausted too cook, but a home cooked meal was much needed and appreciated. It was SUCH a wonderful, comforting meal! I can’t say enough about how good it tastes. I only made a few teeny tiny changes based on our family’s likes/dislikes. This is a winner folks. This recipe comes from blog reader/friend Jessica Murray from Texas and I hope you will all leave her a sweet comment about how amazing it is when you try this recipe yourself! <3
Chili con Queso Mezclar from Jessica MurrayIngredients16 oz pkg of large elbow macaroni 1 lb ground beef 1 pkg taco seasoning (She uses homemade, I use Ortega) 8-oz can tomato sauce 10-oz can Rotel tomatoes (We used mild and it was plenty hot for our family) 4-oz can diced green chilies 1 onion, diced 1-lb Velveeta Cheese, cubed 1 cup whole milk (up to 1 1/2 cup depending on how creamy you want it) Shredded cheese for topping
DirectionsPrepare elbow macaroni per package instructions, cooking to al dente. Drain and set aside. Brown meat in large skillet. Drain grease. Add taco seasoning, tomato sauce, Rotel tomatoes, diced green chilies, and diced onions. Stir and simmer for 5 minutes. Dice Velveeta into cubes and add to meat mixture. Stir completely. Add milk Add noodles into the meat mixture, stirring to mix thoroughly. Top with cheese. (If making ahead of time, pour into 1 large 13×9 pan or 2 9×9 pans, then top with cheese. Cover with foil. Once cooled, store in fridge. When ready to bake, leave foil on top and bake in 350 degree oven for about 20 minutes or until warmed through, stirring and recovering after 10 minutes. (If reheating dries it out, just add a little extra milk. The leftovers are AMAZING) Serve with a side salad and you have a warm comforting meal of Tex-Mex deliciousness.
A huge thanks to Jessica Murray for this recipe and if she ever starts her own blog, I will be her biggest fan 🙂
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Chili con Queso
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