Velveeta Nacho Bake
Prep Time: 15 min Total Time: 35 min Makes: 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 (I used one of the many homemade recipes out there)
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
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.
I ended up using an 11x7 pan since my square one was otherwise occupied. And obviously it doesn't really matter what brand of all that stuff you use. I also baked up a simple recipe for Cumin Cheddar Corn bread (basically you add 3/4 tsp cumin and 1/2 c shredded cheddar to a regular cornbread recipe or mix before baking), but I personally didn't think it was anything special or worth posting pics. Shaun didn't even know it was different than regular cornbread until I told him during dinner, lol.