2 tbsp. olive oil|2 cloves garlic, minced
1 onion, diced
1 carrot, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups vegetable broth
4 oz. diced green chiles
1 cup fire roasted corn
28 oz. fire roasted crushed tomatoes
14.5 oz fire roasted diced tomatoes
15 oz. kidney beans
15 oz. chili beans or black beans
12 oz. box of elbow macaroni
3 cups of cheddar cheese, shredded
2 tbsp. of Tequila Lime BBQ Rub
1/2 cup panko bread crumbs
2 tbsp. Buttery Steakhouse Seasoning
1/4 cup Mild BBQ Sauce
1/4 cup of chopped green onion, for garnish
Step 1
Heat olive oil in a large cast iron skillet on medium heat.
Step 2
Once hot, sauce onion, bell peppers, carrot, and garlic until tender, about 10 minutes.
Step 3
Add Tequila Lime BBQ Rub, green chiles, and corn. Stir to combine.
Step 4
Add crushed tomatoes, diced tomatoes, beans and vegetable broth. Stir to combine. Raise heat and bring to a boil.
Step 5
Once boiling, add macaroni and continue to boil, stirring occasionally until cooked through, about 9-12 minutes.
Step 6
Stir in 2 cups of shredded cheddar cheese. Stir to combine. Remove from heat.
Step 7
Melt butter in a skillet over medium heat. Add panko and Buttery Steakhouse Seasoning and stir until golden brown.
Step 8
Spread topping over macaroni and cheese.
Step 9
Broil on high in oven for 3-5 minutes until top is golden.
Step 10
Sprinkle top with chopped green onion and Mild BBQ Sauce. Serve.
Smoky mesquite with sea salt & pepper
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