Mexican Macaroni and Cheese Casserole
Serves: 8
  • 1 lb. Macaroni or pasta shell of choice
  • 1 Green Bell Pepper, chopped
  • ½ Sweet Yellow Onion, chopped
  • Olive Oil, as needed
  • 1 small can mild Green Chilies, 4.5 oz.
  • 1 can drained Black Beans, 15 oz.
  • 2 tbsp. Taco Seasoning
  • ½ cup Cojita Cheese crumbles
  • 1 cup Green Salsa Verde
  • 4 cups Shredded Mexican Cheese Blend
  • Cilantro and Lime Wedges, for garnish
  • Sour Cream and Guacamole, for serving
  • Tortilla Chips, optional for serving
Note: If you'd like to add meat, 1 lb. of Turkey Sausage gives an extra kick of protein and flavor.
  1. Preheat oven to 350F. Prep a large baking dish with Olive Oil or Nonstick Spray and set aside.
  2. Cook pasta al dente in a large pot according to it's packaged directions.
  3. While pasta is cooking, heat up a dab of Olive Oil in a large skillet. Add chopped Bell Pepper and Onion, then sauté for 5-6 minutes until softened. If you're adding meat to this recipe, prepare it during this step.
  4. Once pasta is done cooking, drain and add the sautéed vegetables, Green Chilies, Black Beans, Taco Seasoning, Cojita Cheese, Green Salsa Verde and 3 cups of Shredded Mexican Cheese Blend. Mix until well combined.
  5. Pour Pasta mix into the prepped baking dish and top with remaining 1 cup of Cheese.
  6. Bake uncovered for 35 minutes, or until cheese is slightly browned and bubbling.
  7. Top with fresh Cilantro and serve with Lime Wedges, Sour Cream, Guacamole and Tortilla Chips.
Optional: Add some fresh Jalapeños or your favorite hot sauce if you prefer a spicier meal.
Recipe by Slice of Jess at