Nacho Beef And Macaroni
Casseroles like this Mexican inspired nacho beef and macaroni are on our menu all year-round. I tend to gravitate to them most often on busy weekdays, when I can put them together ahead of time; then sprinkle the top with bread crumbs, cheese, or in this case, crushed Doritos just before baking. Easy ground beef recipes such as beef and noodles, barbecue beef and tater tot casserole and busy day lasagna always bring the family to the table in a hurry.
Tips for Making Nacho Beef and Macaroni
- The diced Rotel tomatoes used in this recipe are already seasoned for chili. If you’re unable to find that particular kind, the seasonings will need to be adjusted to accommodate.
- I like to begin the preparation of this nacho casserole using a large pot. It can then double as the mixing bowl.
- This entire casserole can be assembled in advance and chilled. Allow it to sit on the counter for 15 minutes prior to baking.
- You may use an alternate flavor of cheese or Doritos for this dish to make it your own.
Casseroles stretch ingredients and if you’re feeding a crowd, this kicked-up beefy casserole will go a long way. I usually serve it with a simple salad and a choice of your favorite nacho toppings such as a dollop of sour cream and salsa. Any of your favorite taco toppings will work perfectly. It’s filled the with South-of- the-border flavors that always satisfy. For a poultry variation, checkout this recipe for Easy Nacho Chicken Casserole from Eating on a Dime.
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Helpful Kitchen Items:
Nacho Beef And Macaroni
- 5 cups cooked elbow macaroni [about 10 ounces dry]
- 1 1/2 lb lean ground beef
- 1 medium onion diced
- 1 medium red pepper diced
- 1 medium poblano pepper diced
- olive oil
- 1 tsp garlic salt
- 1 tsp lemon pepper or black pepper
- 1 10 3/4 oz can fiesta nacho cheese soup
- 1 10 3/4 oz can cheddar cheese soup
- 1 10 oz can diced tomatoes and green chilies i.e. Rotel Chili Fixins'
- 1 cup whole milk
- 2 cups shredded colby-jack cheese divided
- 1 cup crushed nacho flavored tortilla chips
- 1 1.0 oz packet taco seasoning
- 3 Tbsp chopped cilantro divided
- 1/2 tsp Mexican oregano
- Toppings: sour cream, salsa, black olives, green onion
- Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
- Cook the macaroni in salted water per package directions until al dente. Drain well Set aside.
- In a large dutch oven or pot, cook beef, onion and peppers over medium-high heat in a couple of drizzles of olive oil. Season with garlic salt and pepper.
- Cook until beef is browned and no pink remains. Drain excess fat from pan, add taco seasoning, 2 Tbsp cilantro and oregano. Mix well. (Reserve 1 Tbsp cilantro for garnishing.)
- To the pot add soups, tomatoes, milk, cooked macaroni and 1 cup cheese. Taste and adjust the salt and pepper to your taste. Mix well.
- Pour into baking dish. Top with remaining cheese and crushed tortilla chips. and the remaining shredded cheese just before baking.
- Bake for 35-40 minutes or until golden and bubbly. Garnish with additional cilantro, topped with your favorite taco fixin's.