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
- 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
- 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.