Tex-Mex Cheeseburger Skillet Mac

Tex-Mex Cheeseburger Skillet Mac

Prep Time: 20 Min
Cook Time: 20 - 25 Min

Yields: 4 + Servings

WHAT YOU NEED

• 2 1/4 C Dry Macaroni Noodles
• 3 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 Tbsp. Tex-Mex Seasoning, divided
• 1 Yellow Onion, finely diced
• 1 Red Bell Pep, finely diced
• 340g Impossible Foods Beef
• 1 C Grape Tomatoes, chopped
• 2 Heaping Tbsp. All Purpose Flour
• 1 C Whipping Cream, room temperature
• 2/3 C 2% Milk, room temperature
• 1 Tsp. Mexican Chili Powder
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Cumin
• 1/2 Tsp. Dried Oregano
• 1 2/3 C Aged Spicy English Cheddar, shredded
• 1 C Cotija, shredded
• 1 C Pizza Mozzarella, shredded
• 1/4 Tsp. + Himalayan Salt 
• Cracked Pepper
• G A R N I S H - Green Onions, Red Onions, Pickled Jalapenos, Sour Cream / Other Sauce (Serrano Sauce, Chipotle Sauce etc.)

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil and leave covered.
• In the meantime, begin heating the butter, garlic, pepper flakes, and half the Tex-Mex seasoning in a large, 12" skillet set to just below medium heat. Once heated, stir and sizzle for about a minute without burning. Add the onion, bell pepper, and a generous pinch of both salt & pepper. Continue to stir and cook another 5 ish minutes.
• Make a well in the center of the pan and add in the plant-based beef. Break it up in to smaller crumbles as it browns before stirring everything together and continuing to cook another couple of minutes. Add the tomatoes, a good pinch of salt, and the remaining Tex-Mex, cumin, oregano, Mexican chili, and garlic powder. Stir and continue to cook another 2 minutes. Stir in the flour until absorbed and continue to cook another minute and a half  or so, to cook off any raw flour flavour.​

• Pour in the milk and cream, stirring and scraping the bottom of the skillet to loosen up any flour / flavour bits. Bring the sauce to a boil and once boiled, reduce to a simmer, add the 1/4 tsp. salt to start, and add your mac noods to the boiling water. Let the sauce simmer while the noods cook to al dente.
• Just before the noodles are done, turn off the heat to the skillet & fold in 2/3 of your cheeses, reserving the remaining 1/3 of what you have for the top. Stir until cheesy and melted. Next, strain the noodles directly in to the skillet and stir to combine until gooey, cheesy, and thoroughly mixed together. 
• Taste and season at this point with salt and pepper to your liking. Next, top the skillet with your reserved cheese.
• Preheat your oven to 500 F Broil / High and once heated, place the skillet under the broiled until bubbly and melted. Carefully remove on to a wire cooling rack.
• Drizzle with sour cream / sauce of choice and top with diced red onion, sliced green onions, and pickled jals. Serve and ENJOY!

HAPPY VEG