Jun 29, 2014|Posted byBrandi Burgess|7 comments |
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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Check out some of our favorite Mexican Recipes below!
Taco Bell Enchiritos Copycat
Tex-Mex Cowboy Casserole
Chicken Tortilla Soup
Chili con Queso
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About Brandi Burgess
Brandi Burgess A.K.A. 'Aunt Bee' has been married to the love of her life for 15 years! She lives in North Alabama with her husband, 2 kids, ages 15 and 10 and 2 SUPER SPOILED furbabies. With 2 multi sport student athletes, things stay PRETTY busy at the Burgess residence. But that doesn't mean they are eating take out and fast food! Aunt Bee LOVES cooking for her family and sharing her families favorite TRIED AND TRUE recipes with her friends, family and website readers from all over the world!
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June 29, 2014 at 2:09 PM
My family loves tacos, so I bet they would love this too! And I love the idea of one dish meals....we need to do that more often.
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June 29, 2014 at 5:23 PM
I'm not a fan of Velveeta. I'm going to try substituting 1/2 cheddar and 1/2 cream cheese for it and see how it goes. This sounds yummy!
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June 29, 2014 at 8:44 PM
This sounds a real treat! I love the simple list of ingredients too :)
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June 29, 2014 at 10:14 PM
Wonderful recipe!!! I love that you used a reader's recipe! How fun!
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June 30, 2014 at 12:59 PM
Thanks for including our s'more cookies in your linkback! Everything looks so good, especially your featured tex-mex dish; pinning this one!
