Mini Taco Mac & Cheese Cups Recipe

Name: Mini Taco Mac & Cheese Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 lb ground beef; 1 can CAMPBELL’S® Condensed Cheddar Cheese Soup; 1/2 cup PACE® Chunky Medium Salsa; 1/2 cup Cheddar cheese; 1 1/2 cups cooked elbow macaroni; 1 1/2 cups frozen whole kernel corn

Ingredients

1 lb ground beef
1 can CAMPBELL’S® Condensed Cheddar Cheese Soup
1/2 cup PACE® Chunky Medium Salsa
1/2 cup Cheddar cheese
1 1/2 cups cooked elbow macaroni
1 1/2 cups frozen whole kernel corn

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 12 servings

Instructions

Preheat oven to 350°F (180°C).
Line twelve 3 1/2 inch (8.5 cm) muffin cups with foil liners.
In 10-inch (25 cm) skillet,cook beef over medium-high heat for 6 to 8 minutes or until well browned,stirring often to separate meat.
Pour off any fat and discard.
Remove skillet from heat.
Stir in soup,salsa,corn,macaroni and ¾ cup (175 mL) of the cheese; spoon about ½ cup (125 mL) of the mixture into each muffin cup.
Sprinkle remaining cheese over top.
Bake for 15 minutes or until heated through and cheese is melted.