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Saturday, December 4, 2010

Mexican Mac Hot Pot

This can be served as a meal, it has all the veggies for your vitamins, cheese and beans for protein and pasta for carbohydrates. You can make it mild or spicy, can make it more cheesy or saucy.


1 can of Baked vegetarian beans or pinto beans

2 green peppers sliced or chopped

2 Jalapeno peppers chopped (optional)

2 onions sliced in to rings

6 cloves of garlic chopped

1 eight oz pack of sliced mushrooms

1 cup of corn kernels (optional)

1 tablespoon butter

3 tables spoon olive oil

1 tablespoon of roasted cumin powder

3/4 cup tomato ketchup

1 can of peeled whole tomatoes chopped with its juice(I used 2 large fresh tomatoes blanched and peeled this time since I did not have canned whole tomatoes)

2 cups of cheddar cheese

1 cup Mozzarella cheese

1 (12 oz) bottle of Ortega taco sauce

1 bottle of any chunky salsa, I prefer pace hot chunky salsa

1/2 cup of Mayonnaise

1 cup of heavy whipping cream

2 cups of macaroni shells or desired shape (I used shells and spirals)

2 teaspoon crushed red pepper (or to desired heat)

1 teaspoon of cayenne powder (or to taste)

Salt to taste


* Preheat oven to 400 F

* Add olive oil and butter in heated pan on stove.

* When oil is hot, add cumin powder.

* Add Sliced onions, Jalapenos and garlic, saute for 3-5 min.

* Add green peppers and mushrooms cook for 2-3 min.

* Add tomatoes, mix well and cook for another 2-3 min.

* Add beans and corn cook for another 2 -3 min

* Add tomato ketchup, half of taco sauce taco sauce, salsa, mix well, cook for 2 min

* Add mayo and heavy cream, mix well.

* Add Macaroni shells, salt, cayenne pepper, crushed red pepper and half of cheddar cheese and Mozzarella cheese.

* Pour all ingredients in a baking dish, mix well, sprinkle rest of the cheeses and rest of the sauce.

* Bake it for 20-25 min at 400 F.

* Serve Hot.

This recipes yields 8 servings.

Recipe modified by Surekha from a recipe given to her by her good friend Bhadra.

Photographs by Surekha.

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