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Tex-Mex Macaroni and Ground Beef Casserole

User Rating 4 Star Rating (3 Reviews)

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Tex-Mex Macaroni Casserole

Tex-Mex Macaroni Casserole

Image © Diana Rattray
Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve this casserole with cornbread or biscuits.This is a great casserole to make for a family meal or potluck dinner.

Ingredients:

  • 8 ounces elbow macaroni or mini ziti
  • 1 cup chopped onion
  • 1 pound lean ground beef
  • 1 large green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 package (1 ounce) taco seasoning
  • 1 can (about 10 1/2 ounces) nacho cheese soup
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups shredded Mexican blend of cheeses, such as Cheddar Jack

Preparation:

Cook macaroni or mini ziti in boiling water as directed on the package. Drain and rinse with hot water; set aside.

Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish or spray with nonstick cooking spray.

In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened. Add the bell pepper and continue cooking, stirring, until beef is no longer pink. Add the garlic and taco seasoning and cook for 1 minute longer. Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly. Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.
Note: If you cover and refrigerate earlier in the day, allow more time for warming the casserole.

Serves 6 to 8.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Good stuff!, Member Nightshade1972

This is an easy to make casserole with readily available ingredients. I love to cook, but so many recipes out there expect you to have things like five star anise and saffron on hand, it's nice to find a recipe with ""real world"", inexpensive ingredients. Just to clarify some points in the recipe--""eight ounces of pasta"" means uncooked, or roughly half a box of pasta. Start the water to boil just before you start to brown the ground beef. The beef mixture will still be done a little before the pasta's finished cooking, but not by much. The recipe calls for macaroni, but any pasta should work--I like to use ""wagon wheels"" because I think it goes with the ""Tex Mex"" theme. My husband's not a big fan of tomatoes, onions or green peppers, so instead of chopping up fresh onion and green pepper, I buy a can of diced tomatoes with the onions and peppers already added. Brown the ground beef, drain it, add the garlic and the taco seasoning, cook it for a minute, and then follow the rest of the directions exactly. I'm a Yankee and I found the recipe a little bland even for my palate, so after I've added everything except the shredded cheese to the meat mixture, I sprinkle the meat mixture liberally with Tabasco sauce. All in all, though, a great recipe I've gotten a lot of compliments on! :-)

5 out of 5 people found this helpful.

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