Mexican Mac and Cheese
Makes 4 servings
Per Health Plan 1 Serving Yields: 1 Lean | 3 Greens | 3 Condiments.
Ingredients
- 7.5 oz cooked 93% lean ground beef, fat drained
- 1 1/2 tsp low sodium taco seasoning mix
- 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 Kraft parmesan cheese, grated
- 1/4 tsp garlic powder
- 1 1/2 cups shredded reduced fat Mexican or sharp cheddar cheese
Topping
- 1 cup shredded reduced fat Mexican or sharp cheddar cheese
Directions
- Preheat oven to 375 degrees. Spray a 9 inch square casserole dish lightly with cooking spray.
Combine cooked ground beef with taco seasoning mix and 1/4 cup water in a small skillet. Heat over medium high heat. Cook until sauce thickens, about 4 to 5 minutes stirring occasionally.
In a large bowl, combine seasoned ground beef, cauliflower pieces, green chilies, green or red peppers and jalapenos. Set aside.
Pour cashew milk into a medium sized sauce pan over medium-low heat. Add the cream cheese, dijon mustard, parmesan cheese, and garlic powder. Stir until combined and cream cheese is melted. Add 1 1/2 cups cheese. Continue cooking until cheese is melted and sauce is nice and smooth, about 2 minutes.
Pour the cheese sauce over the cauliflower beef mixture and stir until everything is coated with the cheese sauce. Pour mixture into a prepared dish. Sprinkle 1 cup of cheese over the top. Bake for about 15 minutes or until cheese is melted. Divide into 4 even portions
