The other day I was making Velveeta Shells for a girls since it had been a crazy day and I couldn't think of anything to feed them. As I was getting ready to throw the box away I noticed a yummy looking recipe on the back. I figured Lil Boo ( my oldest daughter) would really like it. So.... I went to
Walmart for more Shells.
It was really good. I liked it even better the next day for lunch. I knew my youngest daughter
Mamacita) wouldn't touch it, but I just saved a little of the shells and cheese out for her.
I didn't put the tortilla chips on top, and I
used whatever salsa and taco seasoning that I had on hand.
VELVEETA Nacho Bake
Recipe Rating: Prep Time: 15 minTotal Time: 35 minMakes: 6 servings
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup KRAFT Shredded Cheddar Cheese, divided
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup coarsely crushed tortilla chips
HEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
STIR sour cream into prepared Dinner. Spoon 1/2 of Dinner mixture into 8-inch square baking dish; top with layers of meat mixture, 1/2 of Cheddar and remaining Dinner mixture. Cover.
BAKE 15 min.; top with salsa, remaining Cheddar and crushed chips. Bake, uncovered, 5 min.