Taco Mac and Cheese Casserole
This taco mac and cheese casserole is an easy taco bake recipe that gives your typical macaroni and cheese recipe a little Southwest flavor.
Course Main dish
Keyword keto taco casserole, taco mac, taco mac and cheese, taco macaroni, taco pasta recipe
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Author Kat Jeter & Melinda Caldwell
- 1 pound Ground beef
- 16 ounces Elbow macaroni noodles cooked
- 1 cup Onion diced
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 2 teaspoons Salt + more to taste
- 15 ounces Canned Black beans drained
- 15 ounces Canned Corn drained
- 8 ounces Salsa
- 8 ounces Sour cream
- 12 ounces Cheddar cheese shredded
Preheat oven to 350F.
In a skillet over medium high heat brown the ground beef and onions with a little bit of olive oil.
Drain the grease from the cooked meat.
Add the chili powder, cumin, and salt to the meat mixture along with 1/2 c water. Bring liquid to a boil then reduce to a simmer and continue to cook for 5- 6 minutes or until it has thickened.
In a large bowl add ground beef mixture, noodles, black beans, corn, salsa, sour cream and 2 cups of cheese. Mix thoroughly.
Add the mixture to a greased 13x 9 casserole dish and cover with foil.
Bake for 30 minutes covered, then uncover and add the remaining cheese (more or less depending on how cheesy you want it). Then continue to bake for 15 minutes uncovered.
Calories: 554kcal | Carbohydrates: 52g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 1148mg | Potassium: 599mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1073IU | Vitamin C: 4mg | Calcium: 324mg | Iron: 3mg