Nacho Beef And Macaroni
Servings 12 servings
Calories 433kcal
Ingredients
- 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
- 1 Tbsp 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 (or 1 cup cheese whiz)
- 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 use
- 1 cup crushed nacho flavored tortilla chips
- 1 1.0 oz packet taco seasoning
- 3 Tbsp chopped cilantro divided
- 1/2 tsp Mexican oregano
- Assorted Toppings: sour cream, salsa, black olives, green onions, pico de gallo
Instructions
- 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 no pink remains.
- Drain excess fat from pan, add taco seasoning, 2 tablespoons cilantro and Mexican oregano. Mix to combine. (Reserve 1 tablespoon cilantro for garnishing.)
- To the pot add canned soup, tomatoes, milk, cooked macaroni and 1 cup shredded 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.
- Bake for 35-40 minutes or until golden and bubbly. Garnish with additional cilantro and serve topped with your favorite taco fixings.
Nutrition
Serving: 1serving | Calories: 433kcal | Carbohydrates: 40g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 937mg | Potassium: 379mg | Fiber: 3g | Sugar: 5g | Vitamin A: 616IU | Vitamin C: 21mg | Calcium: 218mg | Iron: 2mg