Prep:
25 min
|
Cook:
30 min
Mexican Mac & Cheese Dip
- Prep: 5 min
- Cook: 6 min
- Total: 11 min
- Servings: 8
Rated 5/5
based on 7 customer reviews
Ingredients (8)
-
1½ tablespoons olive oil
-
½ cup minced onion
-
½ cup fresh or frozen and defrosted corn
-
1 packet (1 ounce) Hidden Valley® Fiesta Ranch Dips Mix -
16 ounces sour cream
-
1 cup cooked mini elbow or mini rigatoni noodles
-
¾ cup shredded cheddar cheese, divided
-
optional garnishes: chopped cilantro and minced jalapeños
Steps (3)
-
Step 1Warm olive oil in a small skillet set over medium heat; add the onions and cook until softened, about 4 minutes. Add the corn, and cook until the corn has softened slightly, 2 to 3 minutes; allow mixture to cool.
-
Step 2In a large bowl, mix contents of dips packet with sour cream, then add the onion mixture, pasta, and ½ cup cheddar cheese. Refrigerate at least 1 hour or until ready to serve.
-
Step 3Top with remaining cheese and, if desired, cilantro and jalapeños, before serving.
-
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(7 people made this)
Hidden Valley® Ranchology Rewards
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?
Join Now
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards