Taco Mac & Beef with Nacho Topping
A delightful fusion of tacos and macaroni, this Taco Mac & Beef dish is topped with melted cheese, crunch tortilla chips, and jalapenos. It's a quick and easy meal, perfect for busy weeknights!
Equipment
- large cast iron skillet
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 cup salsa
- 1 package taco seasoning mix
- 1.5 cups elbow macaroni
- 1 cup Monterey Jack cheese grated with jalapeno peppers, divided
- 1 cup cheddar cheese shredded
- 2-3 pieces taco shells or tortilla chips
- jalapeno peppers (nacho kind)
- taco or nacho toppings your favorite kind
Instructions
For Taco Mac:
- Prepare the elbow macaroni according to the package instructions and drain it afterward.
- In a large cast iron skillet, heat a small amount of olive oil and sauté the chopped onion until it becomes tender.
- Add the ground beef, season with salt and pepper, and cook until it's browned. Drain any excess fat and return the beef to the skillet.
- Stir in the taco seasoning and salsa, adding a splash of water if necessary. Allow it to simmer for a few minutes until it becomes thicker.
- Combine the cooked macaroni with the beef mixture and fold in half of the grated Monterey Jack cheese.
- Sprinkle the remaining Monterey Jack cheese on top and bake in a preheated oven at 350°F for approximately 20-25 minutes or until the cheese is melted and bubbly.
For Topping:
- After baking, switch the oven to broil. Break taco shells into large chunks and distribute them over the casserole. Top with cheddar cheese and jalapeno peppers. Broil until the chips brown slightly and the cheese melts.
- Allow the dish to cool for a few moments, then serve it with sour cream and salsa, garnished with shredded lettuce and diced tomatoes.