Velveeta Taco Bake
Indulge in the ultimate comfort food with this Velveeta Taco Bake, a cheesy, Tex-Mex-inspired casserole that combines bold flavors and hearty ingredients into one easy-to-make dish. Featuring tender elbow macaroni, seasoned ground beef, creamy Velveeta melted with Rotel, and a topping of crunchy tortilla chips and shredded Mexican cheese, this recipe is perfect for family dinners or casual gatherings. With a quick prep time of just 15 minutes, it's a fuss-free meal that's packed with texture and taste. Garnish it with fresh cilantro for a pop of color and a bright, herbaceous finish. Whether you're whipping it up for taco night or a potluck, this velvety, savory bake is sure to disappear fast! Perfect for searches like "cheesy taco casserole" or "easy taco bake," it’s your next go-to crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 packet Taco seasoning mix
- 0.25 cup Water
- 10 ounces Velveeta cheese
- 1 can Rotel (diced tomatoes and green chilies)
- 2 cups Elbow macaroni
- 1 cup Shredded Mexican blend cheese
- 2 cups Crunchy tortilla chips
- 0.25 cup Cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or a small amount of oil.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease.
Add the taco seasoning mix and 1/4 cup water to the skillet with the beef. Stir until the beef is evenly coated and the mixture thickens slightly. Remove from heat and set aside.
Chop the Velveeta cheese into small cubes for easier melting. In a medium saucepan, combine the Velveeta cubes and the can of Rotel (do not drain the liquid). Cook over low heat, stirring constantly, until the cheese is fully melted and smooth.
In a large mixing bowl, combine the cooked macaroni, taco-seasoned beef, and melted Velveeta mixture. Stir until well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the shredded Mexican blend cheese over the top of the mixture, followed by an even layer of crushed tortilla chips.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown.
Remove from the oven and let cool slightly. Garnish with chopped cilantro (if using) before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
4428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.1 g | 316% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 8226 mg | 358% | |
| Total Carbohydrate | 373.3 g | 136% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 21.7 g | ||
| Protein | 199.2 g | 398% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2686 mg | 207% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2130 mg | 45% | |
*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.
