Macaroni and Cheese Taco Bake
Get ready to elevate your comfort food game with this irresistible Macaroni and Cheese Taco Bake! This fusion recipe brings together the creamy decadence of classic mac and cheese with the bold, zesty flavors of tacos for a family-friendly dinner bursting with flavor. Tender elbow macaroni is coated in a rich homemade cheese sauce with hints of cream cheese, then layered with perfectly seasoned taco beef and topped with crunchy tortilla chips and melty cheddar cheese. Baked to golden perfection, this easy-to-make casserole is perfect for busy weeknights or casual gatherings. Finish it off with a dollop of salsa and a sprinkle of fresh cilantro to add a bright and tangy touch. Quick to prepare and packed with layered textures, this dish is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 1 pound Ground beef
- 1 packet Taco seasoning mix
- 1 cup Water
- 2 cups Shredded cheddar cheese
- 1.5 cups Milk
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 4 ounces Cream cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 2 cups Tortilla chips
- 0.5 cup Salsa
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula. Drain any excess grease.
Stir in the taco seasoning mix and water. Simmer for 3–5 minutes until the sauce thickens and flavors the beef. Remove from heat.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk. Bring the mixture to a low simmer, stirring constantly until thickened, about 2–3 minutes.
Stir in the cream cheese, 1 1/2 cups of shredded cheddar cheese, salt, and pepper. Cook until smooth and creamy.
Combine the cooked macaroni with the cheese sauce in the saucepan, mixing well.
Spread half of the macaroni and cheese mixture into the prepared baking dish.
Layer the taco-seasoned beef evenly over the macaroni and cheese base.
Spread the remaining macaroni and cheese mixture over the taco beef layer.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Crumble the tortilla chips and sprinkle them evenly over the top layer of cheese.
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes. Top with salsa and fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 35.6 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 800 mg | 62% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
