Huevos Rancheros Macaroni & Cheese Cups
Spice up your meal with these cheesy macaroni and bean cups—creamy Bob Evans® Macaroni & Cheese seasoned with cumin and smoked paprika, layered with black beans and enchilada sauce in tortilla cups, and baked with eggs and pepper Jack cheese for a flavorful, fun-to-eat dish.
Prep Time:
30 min
Cook Time:
25 min
Servings:
12
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Ingredients
- 24 Ounces Bob Evans Macaroni & Cheese
- 2 Teaspoons ground cumin
- ½ Teaspoon smoked paprika
- 6 burrito flour tortillas
- 15 Ounces canned black beans, rinsed and drained
- 10 Ounces enchilada sauce
- 10 Large eggs
- ½ Cup heavy cream
- 1 Teaspoon pepper
- 1½ Cups shredded pepper Jack cheese
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Bob Evans Macaroni & CheeseInstructions
- Preheat oven to 350°F.
- Stir together macaroni & cheese, cumin and paprika.
- Cut 24 (3-inch) rounds from tortillas with a 3-inch round cutter.
- Press tortilla rounds into bottoms and up sides of 2 (12-cup) lightly greased muffin cups.
- Divide macaroni & cheese mixture among tortilla cups.
- Top each with about 1 Tbsp beans and about 2 tsp enchilada sauce.
- Whisk together eggs, cream and pepper.
- Spoon mixture over bean layer and sprinkle with cheese.
- Bake 25 to 30 minutes or until centers are set.
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