Mexi-Mac

I've been trying out some new variations on traditional macaroni and cheese. My latest is an ode to the Taco Bell Mexi-Melt in macaroni and cheese form. It's not really a baked-good, but it is baked! It does taste amazingly like Taco Bell, but hopefully a little healthier.

l lb. ground beef or turkey
1 packet dried taco seasoning
2 cups macaroni, boiled and drained
3 tablespoons butter or margarine
1/4 cup flour
1 teaspoon salt
1 cup sour cream
1 cup milk
1 cup shredded cheddar cheese
1 1/2 cups cubed Velveeta
2 roma tomatoes, diced
1 (3 oz.) small can of sliced green chiles
3 tablespoons butter or margarine
1/4 cup unseasoned bread crumbs

Preheat oven to 350 degrees. Boil macaroni and drain. Brown ground beef or turkey in skillet and add taco seasoning per directions on packet. Be sure to drain any grease. Set aside.

In saucepan, melt butter on low heat. Stir in flour and salt. Slowly add milk and sour cream, and heat through. Add Velveeta and shredded cheese, stirring constantly until melted and smooth.

Add diced tomatoes, green chilis and macaroni to cheese mixture and stir. Then add ground beef or turkey and mix through. Pour into a casserole dish coated in non-stick cooking spray.

Melt remaining butter and pour over the macaroni mixture. Sprinkle bread crumbs over the top. Place in oven and bake at 350 degrees for 20 minutes. Let cool at least five minutes before serving.