Mexican Mac and Cheese

Yield: 4 Servings

Per serving: 1 Lean 3 Greens 3 Condiments

Ingredients

• 7.5 oz cooked 93% lean ground beef
• 1 1/2 tsp low sodium taco seasoning
• 5 cups cooked cauliflower, cut into small florets
• 1/2 cup chopped green chilies
• 1/2 cup green or red peppers, diced
• 2 tbsp jalapenos, chopped

For the sauce

• 1 cup unsweetened cashew milk
• 3 tbsp reduced-fat cream cheese
• 1 tsp dijon mustard
• 1 1/2 tbsp parmesan, grated
• 1/4 tsp garlic powder
• 1 1/2 cups reduced-fat Mexican cheese

Topping

• 1 cup reduced-fat Mexican cheese

Directions

1. Preheat oven to 375°
2. Spray 9-inch casserole dish with cooking spray.

Prepare beef according to taco seasoning instructions.

In a bowl, combine beef and all vegetables. Set aside.

In a saucepan over medium-low add cashew milk, cream cheese, mustard, parmesan, and garlic powder. Stir until cream cheese is melted. Add cheese, cook, until smooth. 2 minutes.

Combine cauliflower and cheese sauce. Pour into a casserole dish. Sprinkle with cheese. Bake for 15 minutes.