Nacho Beef And Macaroni

Nacho Beef And Macaroni

Servings 12
Author Melissa Sperka


  • 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.