Taco Macaroni and Cheese
A cheesy, taco-flavored baked macaroni and cheese topped with crushed Doritos for crunch.
Servings: 8 servings
Ingredients
- 1 lb lean ground beef
- 3/4 cup water
- 1 package (1 oz) taco seasoning
- 1 can (10 oz) Rotel diced tomatoes and green chilies undrained
- 1 jar (15 oz) salsa con queso
- 1/3 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cups shredded cheddar cheese divided
- 12 oz campanelle pasta
- 1 1/2 cups crushed Doritos
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick spray.
- Bring a large pot of salted water to a boil; cook the campanelle according to package directions until al dente, then drain and set aside.
- In a 12-inch skillet over medium-high heat, cook the ground beef until no pink remains, breaking it up with a masher or spatula; drain excess grease.
- Add the taco seasoning, 3/4 cup water, and the undrained can of Rotel to the cooked beef; simmer over medium heat about 5 minutes, stirring occasionally.
- Stir in the jar of salsa con queso, heavy cream, chili powder, onion powder, and garlic powder until combined and heated through.
- Fold the cooked pasta and 1 cup of the shredded cheddar into the beef mixture; taste and season with salt and black pepper if desired.
- Transfer the mixture to the prepared 9×13 baking dish, sprinkle the remaining 1 cup shredded cheddar evenly over the top, and bake for 20 minutes.
- Remove from the oven, top with the crushed Doritos, then return to the oven and bake an additional 5–10 minutes until bubbly.
Equipment
- 6-quart pot
- Colander
- 12-inch Non-Stick Skillet
- meat masher or spatula
- 9x13 inch Baking Dish
- Cheese grater
Notes
- Use mild or spicy Rotel based on your heat preference.
- Use freshly shredded cheddar for best melting.
- Drain excess beef grease before adding liquids.
- Campanelle can be substituted with another short pasta if needed.
- Let the casserole sit 5 minutes before serving to set.