I tried the Tex-Mex Mac and Cheese recipe and it came out awful. I had
to throw it out (well except for the cheese on top). Steve was right in
that I should have used taco seasoning instead of fajita. I should have
took his advice but I have to learn from my mistakes. This recipe does
have potential...the cream of tomato soup combine with the shell
macaroni gives it a real nice texture, i just have to get the seasonings
right. Also next time I'm going to use diced tomatoes instead of cherry
tomatoes. BTW what was it about the fajita seasoning that gave it the
bad flavor?

Steve Wertz wrote:

>
> Fajita seasoning is usually tart from lemon/lime juice solids
> and/or citric acid. It's more of a meat marinade than an general
> seasoning.
>
> -sw

Well that explains it then. I couldn't stand the lime chips that were so
popular when I used to live in TX.