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Kraft Cheesy Mexicana Casserole Touch of Philly Recipe!

When it comes to making meals, everyone knows I am like smokey the bear in the kitchen, unless I’m using cheese! When it comes to cheese – this mom is an expert. I can make a mean lasagna, baked spaghetti, tortellini, even grilled cheese sandwich. There is something about melting cheese that just screams comfort. That’s why I was super excited when I saw Kraft had a new shredded cheeses. Kraft Shredded Cheese with a Touch of Philadelphia.

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I couldn’t wait to get my hands on Kraft Shredded Cheese with a Touch of Philadelphia and I knew exactly which flavor I wanted to try. There are three flavors to choose from:  Creamy Mozza, Creamy Herb & Garlic and Creamy Mexicana.  All of which sound just yummy! But I wanted to try the Creamy Mexicana for a pasta dish my mom used to make when I was a kid.

Kraft Cheesy Mexicana Casserole!

The ingredients for this dish are super simple. You will need:

  • 2 packs (300 gram bags) of Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia for creamy richness.
  • one 900 gram bag of large pasta shells
  • 1 tin of stewed tomatoes
  • 2 lbs of lean ground beef
  • 1/2 an onion

Step 1:

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Brown the lean ground beef in a skillet on high. Make sure the meat is cooked properly (no pink anywhere). Once the meat has been browned, drain any grease and move to the next step.

Step 2:

kraft creamy mexicana with philadelphia

While you are still cooking the ground beef, take a large pot and fill it with water. Add in the pasta shells you got (entire bag) and a pinch of salt or dab of oil to keep the pasta from sticking. Stir occasionally as it comes to a boil.

Step 3:

Add in remaining ingredients Add in finely chopped onion and 1 tin of stewed tomatoes (strain the juice) before adding to the ground beef. Cook on medium for 5 minutes, mixing it together.

Step 4:

kraft creamy mexicana cheese

Create pasta casserole. Mix the ground beef in with your pasta after straining the pasta. Take a large rectangular casserole dish. I use a long glass dish. Pre-heat oven to 400 degrees. Now we layer. Pasta on the bottom of the dish, add some Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia:  to the top. Add another layer of pasta on top, add more Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia to finish it off. Put it in the over and bake until cheese is melted (not browned)

 

I am super thrilled Kraft is taking cheese to the next level. I can’t wait to try the other flavors. The Kraft Shredded Cheese with a Touch of Philadelphia just made this dish super soft and creamy, and my family gobbled it up!

My oldest loved the taste of the stewed tomatoes with melted Kraft on top. He said was like eating a taco bake. I love that, because the Mexicana has such flavor you don’t need any extra spices to make this dish delicious! At the end of the day, no matter what happens. The melt is all they will remember!

Kraft Canada Twitter Party!

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Kraft Canada is hosting the What’s Cooking Twitter Party- And you’re invited! Simple jump onto Twitter Wednesday, April 16 at 9:00 pm and join in the follow. Remember to follow @KraftCanada and use the hashtag #TouchofPhillyCheese so you can keep up with the party guests. We’ll see you there!

What’s Cooking?

Looking for some more yummy recipes? You can visit Kraft Canada for amazing scrumptious recipe ideas that include Kraft Shredded Cheese with a Touch of Philadelphia and a melt your family won’t forget. Or you can try mine. You won’t be disappointed!  Enjoy the printable version of this recipe below.

Kraft Cheesy Mexicana
Prep Time
10 mins
Cook Time
25 mins
Total Time
40 mins
 
Delicious pasta with Mexican flavor!
Servings: 10
Author: Jodi Shaw
Ingredients
  • 2 packs 300 gram bags of Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia for creamy richness.
  • one 900 gram bag of large pasta shells
  • 1 tin of stewed tomatoes
  • 2 lbs of lean ground beef
  • 1/2 an onion
Instructions
  1. Brown the lean ground beef in a skillet on high.
  2. Make sure the meat is cooked properly (no pink anywhere).
  3. Once the meat has been browned, drain any grease and move to the next step.
  4. While you are still cooking the ground beef, take a large pot and fill it with water.
  5. Add in the pasta shells you got (entire bag) and a pinch of salt or dab of oil to keep the pasta from sticking.
  6. Stir occasionally as it comes to a boil.
  7. Add in remaining ingredients
  8. Add in finely chopped onion and 1 tin of stewed tomatoes (strain the juice) before adding to the ground beef.
  9. Cook on medium for 5 minutes, mixing it together.
  10. Create pasta casserole.
  11. Mix the ground beef in with your pasta after straining the pasta.
  12. Add in the shredded marble cheese and mix it.
  13. Take a large rectangular casserole dish. I use a long glass dish.
  14. Pre-heat oven to 400 degrees.
  15. Now we layer.
  16. Pasta on the bottom of the dish,
  17. add some Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia: to the top.
  18. Add another layer of pasta on top,
  19. add more Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia to finish it off.
  20. Put it in the over and bake until cheese is melted (not browned)
Disclosure: Although this post has been generously sponsored by Kraft Canada, the opinions and language are all my own, and in no way do they reflect Kraft Canada

 

What’s your favorite Cheesy Dish to Make?

 

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