Macaroni Taco Bake Recipe

Macaroni Taco Bake Recipe Macaroni Taco Bake Recipe photo by Taste of Home Rating 4

Comforting mac and cheese with a touch of taco flavoring and tortilla-chip crunch…no wonder kids love it! Moms will love that it's ready in no time flat and isn't expensive to make. —Betsy King, Duluth, Minnesota

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Macaroni Taco Bake Recipe
  • Prep: 30 min. Bake: 15 min.
  • Yield: 8 Servings
30 15 45

Ingredients

  • 2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
  • 1 pound ground beef
  • 1 cup chunky salsa
  • 2 cups crushed tortilla chips
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • Sour cream, optional

Directions

  • Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in salsa; set aside.
  • Spread macaroni into a greased 13-in. x 9-in. baking dish. Layer with beef mixture, chips and olives; sprinkle with cheese.
  • Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream if desired. Yield: 8 servings.

Nutritional Facts 1-1/4 cups equals 597 calories, 33 g fat (17 g saturated fat), 105 mg cholesterol, 991 mg sodium, 48 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Macaroni Taco Bake in Simple & Delicious September/October 2009, p33

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Reviews for Macaroni Taco Bake

Macaroni Taco Bake Recipe

Macaroni Taco Bake

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(1-10) of 11 reviews

Reviewed on Jun. 08, 2010 by ChrisM318

Easy, and good. It tastes great as leftovers too!

Reviewed on Jun. 03, 2010 by kmu021

Made this twice already! However I put almost 2 cups of salsa in. Very easy and good!

Reviewed on Apr. 12, 2010 by beauty_1960

If I ever do try this recipe again I will doctor it up quite a bit. I think (Tomato soup) would be a great choice. I did add taco seasoning to the hamburger but it wasn't enough. Maybe green chilis or a hot salsa. It really needed something to give it moisture and zest it up.

Too dry and too bland.

Reviewed on Oct. 28, 2009 by pollyacolby

We love this recipe and have made it many times. Instead of using taco cheese I take 2 cups of morrarella cheese and mix it with 1/2 bag of taco seasoning.For more flavor I use Doritos spicy nacho chips. I bake it the 15 min or until heated through. I serve with with bowls of sour cream, salsa, chopped tomatoes and sliced jalapeno peppers. My granddaughter who is 4 loves this dish she puts on everything but the jalapeno's.

Reviewed on Sep. 08, 2009 by lorijahrens

 Mine turned out really dry, too.  I am going to try using cheddar cheese soup and adding taco seasoning to the beef.  I am hoping that will spice things up a bit.  Overall, though, it is worth playing with to get it to be something my family likes even more than they did!

Reviewed on Sep. 08, 2009 by PucciBaby

Made this last night. turned out REALLY good. i took the suggestions from the comments and i added a can of condensed cheddar cheese soup to the beef. i also added an entire jar of Pace SAUCE. its still chunky like salsa but has more liquid. i also added a cup and a half of frozen (and thawed) corn. turned out great!!!

Reviewed on Sep. 03, 2009 by bluejean75

Overall, we liked this casserole. I made it for the first time this evening. I took someone's suggestion and added one can of undiluted cheddar cheese soup to the hamburger mixture, and I increased the salsa to 1 and 1/3 cups. Other than that, I made it exactly as directed. I would reccomend this modification, otherwise I think it would turn out really dry. With the modifications, it was wonderful. It was easy to prepare and crowd-pleasing.

Reviewed on Aug. 31, 2009 by xtreme_sc2

I will make this again but it needs to have more liquid added. It was a little dry. I may try adding a can of cheddar cheese soup or more salsa. It smelled fantastic when it was baking.

Reviewed on Aug. 30, 2009 by Classicrock

My husband loved this! I used a heaping cup of salsa, coarsely crushed my tortilla chips (not finely crushed), and used about 3 cups cheddar cheese instead of taco cheese. I enjoyed my serving with extra salsa on the side. This is a keeper! -Lori in WI.

Reviewed on Aug. 25, 2009 by Teri32

A bit too dry for my liking. I'd be willing to try it one more time covering the dish while baking, but not anytime soon.

 
 
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