Texican Mac & Cheese

Diane Ridge

Texan Mac & Cheese (photo: Tyson Food Service)

YIELD: 12 servings

3 lbs. taco filling (Tyson #102079-928)
½ cup roasted tomato salsa, commercially prepared
1 tbsp. Spanish paprika, ground
1 tsp. cumin, ground
1 tsp. New Mexico chile seasoning, dried
6 lbs. Mostaccioli pasta, cooked al dente, drained, warm
72 oz. Monterey Jack cheese sauce, canned, warm
6 oz. jalapeño jack cheese, shredded
12 oz. iceberg lettuce, fresh, shredded
6 oz. tomatoes, fresh, diced Mexican Original Red White & Blue Corn Tortilla Strips (#7634-621), deep-fried as needed

1. For the meat: Brown taco meat in heavy skillet over low heat for 5 minutes, stirring often.

2. dd salsa, paprika, cumin and chile seasoning to taco meat; stir to blend. Heat 5 minutes over low heat or until internal temperature reaches 140°F for 15 seconds. Keep warm above 140°F.

3. Combine pasta and cheese sauce in large bowl and mix thoroughly. Cover and keep warm.

4. To assemble single serving: Portion 14 oz. ounces mac & cheese into container; top with 4 oz. taco meat and ½ oz. shredded cheese. Garnish with 1 oz. shredded lettuce, ½ oz. tomatoes, and tortilla strips as desired.
Photo and recipe: Tyson Food Service