Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve with cornbread or biscuits. This is a great casserole to make for a family meal or potluck dinner.
Ingredients
- 8 ounces elbow macaroni
- 1 cup chopped onion
- 1 pound lean ground beef
- 1 large green bell pepper, chopped
- 1 clove garlic, minced
- 1 (1-ounce) package taco seasoning
- 10 1/2 ounces cheese soup
- 1 (6-ounce) can tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 2 cups shredded Mexican cheese
Methods
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Cook macaroni or mini ziti in boiling salted water as directed on the package. Drain and rinse with hot water; set aside.
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Heat oven to 350 F.
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Grease a 2 1/2- to a 3-quart baking dish or spray with nonstick cooking spray.
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In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened.
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Add the bell pepper and continue cooking, stirring, until beef is no longer pink.
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Add the garlic and taco seasoning and cook for 1 minute longer.
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Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly.
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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.
Tip
- If you cover and refrigerate earlier in the day, allow more time for warming the casserole.