This is a simple macaroni and cheese recipe with a taco twist. There are multiple ways to mix it up and leave out or use ingredients that you do or don't have. Would love feedback on ways you have mixed it up and what tasted best! Thank you for using. When serving, you can also top the dish with lettuce, tomato, onions, and sour cream.

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Recipe Summary

prep:
15 mins
cook:
46 mins
total:
1 hr 1 min
Servings:
10
Yield:
1 9x13-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.

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  • Preheat the oven to 375 degrees F (190 degrees C).

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.

  • Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.

  • Bake in the preheated oven until cheese is melted, about 25 minutes.

Cook's Notes:

You can use any cheeses you like in this recipe.

Try adding black olives or green chiles.

Nutrition Facts

380 calories; protein 21.4g 43% DV; carbohydrates 30.8g 10% DV; fat 19.9g 31% DV; cholesterol 66.1mg 22% DV; sodium 965.5mg 39% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/13/2020
Quick easy weeknight meal! Read More
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