On Aug 7, 9:53 am, Scott > wrote:
> I found this on a walmart recipe card:
> Tex-Mex Mac and Cheese
> 1 lb ground beef
> 1 cup chopped onion
> 1 (18.5-oz) can ready-to-serve creamy tomato soup
> 1 (1.25-oz) pkg fajita seasoning mix
> 4 cups cooked shell macaroni
> 2 cups shredded mexican cheese blend
> 1 cup halved cherry tomatoes
> 1 (2.25-oz) can sliced black olives, drained
>
> Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix.
> Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives.
> Spoon into 2-quart baking dish. Top with remaining cheese.
> Bake 30 min.
>
> My question is that I can't find the ready-to-serve creamy tomato soup
> so can I use condensed tomato soup mix with milk instead?
> Also why use fajita mix...why not taco mix?

Why not ditch the soup altogether and use tomato sauce, or canned
diced tomatoes? Some of them come with some really great herb blends
- I think there's even a Mexican one, if you don't have a packaged
spice mix or don't want to do your own.

This is really just a "Tex-Mex" flavored batch of what we used to call
"Goop." Macaroni, browned hamburger, onion, tomato sauce, cheese and
whatever else we thought belonged in there. It's not rocket science.

N.