Nacho Beef And Macaroni – I love a casserole like this Mexican inspired nacho beef and macaroni 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, Doritos just before baking.
The diced Rotel tomatoes I used for this casserole were already seasoned for chili. If you’re unable to find that particular kind, the seasonings will need to be increased and adjusted to accommodate. When you’re short on ingredients, or you if you need to feed a crowd, this kicked-up beefy casserole will fit the bill. I usually serve it with a simple salad and 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.
Nacho Beef And Macaroni
Servings: 12
Ingredients
- 5 cups cooked elbow macaroni [about 10 ounces dry]
- 1 medium onion diced
- 1 medium red pepper diced
- 1 small poblano pepper diced
- salt and black pepper to taste
- olive oil
- 1 1/2 lb lean ground beef
- 1 [10 oz] can diced tomatoes and green chilies
- 1 cup whole milk
- 1 [10 3/4 oz] can fiesta nacho cheese soup
- 1 [10 3/4 oz] can cheddar cheese soup
- 2 cups shredded colby-jack cheese
- 1 cup crushed nacho flavored tortilla chips
- Seasonings: [Omit if using 1 pkg taco seasoning for shortcut]
- 3 Tbsp chopped cilantro divided
- 2 Tbsp Worcestershire sauce
- 1 Tbsp minced garlic
- 1 Tbsp lime juice or 1/2 tsp. lemon pepper
- 2 tsp dark chili powder
- 1 1/2 tsp ground cumin
- 1 tsp Mexican oregano
Instructions
- Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
- Cook the macaroni in salted, boiling water according to the package directions, until al dente, then drain. Set aside.
- In a large stove top pot, add the diced onion and peppers. Sauté in a couple of drizzles of olive oil for 2-3 minutes until translucent. Season with salt and black pepper to your taste.
- Add the ground beef and cook until browned. Drain any excess fat from the pan, and add the seasonings, reserving around 1 Tbsp of cilantro for garnishing.
- Add the tomatoes, milk, soups. cooked macaroni and 1 cup shredded cheese. Taste and adjust the salt and black pepper. Mix well.
- Pour into the baking dish. Top with crushed tortilla chips and the remaining shredded cheese just before baking.
- Bake for 35-40 minutes until golden and bubbly.
- Garnish with additional cilantro if desired.
Tried this recipe?Mention @melissassk or tag #melissassk!
Mr Pete says
November 30, 2012 at 1:30 pmWhat a beautiful blog, both colors and yummy recipes! This one will definitely be a hit at my house, as my children love anything with pasta and cheese. It looks so easy too! Thanks for sharing!
Melissa says
November 30, 2012 at 1:53 pmHi Mr. Pete, welcome! I know what a challenge it is to cook for a family, I sure hope you love it. Thanks so much for stopping by for a visit! ~ Melissa
Melissa says
April 23, 2013 at 2:37 pmHi Carla, it’s perfect for make ahead meals. Just top and bake. I hope they love it as much as my family does. 🙂 Thanks for your visit, Melissa
Carla Frohne says
April 23, 2013 at 1:02 pmI am definatley going to make this for dinner this week. I have to work alot of late hours so it will be easy for my husband to just put in the oven for the family when he gets home. Thank you!
Cyndi says
June 15, 2013 at 2:41 pmThis sounds sooooo good! Jsut one queation…..can I leave out the cilantro or is there something I can substitute for it?? Not a fan of cilantro! lol!
Melissa says
June 15, 2013 at 3:17 pmHi Cyndi, oh sure just leave it out. You could substitute Italian parsley, if you like. Enjoy!
judy sloop cagle says
November 21, 2013 at 4:03 pmSounds like you could put all in the crock pot instead of turning on oven?
Melissa says
November 21, 2013 at 4:24 pmI never have, if you do stop back by and let us know. Most dishes can be cooked easily in the slow cooker with time adjustments.
Debra says
September 1, 2014 at 7:01 pmThanks for this great recipe, Melissa! I will be making this for supper tonight and I am positive it will be a hit. It reminds me of another recipe my family enjoys called Taco Bake. For that recipe you use crescent rolls and Doritos on the bottom and top. Melissa, I love your blog and your recipes. Everything that I have tried turns out great! I was wondering, do you have a cookbook too? Thanks again,Debra.
Melissa says
September 1, 2014 at 8:04 pmHi Debra, I’m delighted you’re enjoying my recipes. No cookbook in print just yet, stay tuned on that. Thanks for such a sweet note, I really appreciate it.
Rose says
May 2, 2015 at 2:53 pmIf I use the package of taco seasoning….do I still add the cumin, chili powder and the rest of the ingredients?
Melissa says
May 2, 2015 at 3:29 pmThere’s no need to unless you’d like to adjust the heat. Add chili to your taste in that instance. Taste and make it to your preference.