Taco Macaroni Casserole
Introducing Taco Macaroni Casserole: a hearty, crowd-pleasing dish that melds the bold flavors of taco night with the comforting appeal of a cheesy pasta bake. Perfect for busy weeknights, this recipe features tender elbow macaroni combined with seasoned ground beef, zesty diced tomatoes with green chilies, and creamy melted cheese in every bite. With an enticing blend of taco seasoning, frozen corn, and a layer of bubbly shredded cheddar cheese, this casserole is baked to perfection in under an hour. Finish it off with a garnish of green onions and customizable toppings like sour cream, jalapeños, or cilantro for a burst of freshness. Easy to prepare and packed with Tex-Mex flavor, Taco Macaroni Casserole serves six and is sure to become a household favorite. Keywords: taco macaroni casserole, cheesy casserole recipe, Tex-Mex pasta bake, easy dinner recipe, ground beef and pasta.
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning mix
- 10 ounces diced tomatoes with green chilies
- 8 ounces tomato sauce
- 1 cup frozen corn
- 4 ounces cream cheese
- 2 cups shredded cheddar cheese
- 2 tablespoons green onions, chopped
- optional toppings: sour cream, jalapeños, or cilantro
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni according to the package instructions for al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 6-7 minutes. Drain any excess fat.
Stir the taco seasoning into the cooked ground beef, then add the diced tomatoes with green chilies, tomato sauce, and frozen corn. Simmer for 5-7 minutes, stirring occasionally.
Reduce the heat to low, and stir in the cream cheese until melted and fully incorporated into the mixture.
Add the cooked macaroni to the skillet and mix until well combined.
Transfer the macaroni mixture into a greased 9x13-inch casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with chopped green onions.
Serve warm with optional toppings such as sour cream, jalapeños, or fresh cilantro.
Nutrition Facts
Calories |
3595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 29.7 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1922 mg | 148% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2087 mg | 44% | |
*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.
