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Macaroni Taco Bake Recipe

Macaroni Taco Bake Recipe photo by Taste of Home

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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

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Reviewed on May. 10, 2013 by denaleecriddle

I am cooking this Yummy

Reviewed on Feb. 07, 2013 by mpertler

Easy and delicious! I also used taco seasoning for the meat. Can't wait to make it for the office

Reviewed on Jul. 19, 2012 by rhobleymattson

I will try this recipe soon. Great job Besty!! I"am for Duluth too:)

Reviewed on Jul. 19, 2012 by JeanRye

My husband is not a face of Macaroni & Cheese, so I put Taco Seasoning in the ground beef and made it by the directions, (minus the M&C) and put the shredded cheese on top. He loved it and told me to make it again. I used elbow macaroni for the pasta. Thanks for a quick and great receipe.

Reviewed on Jul. 19, 2012 by GranMarion

I have made this twice from the recipe. But I also made it using left-over tacos from those places that sell them filled in either hard or soft shells. I put the macaroni over canned black beans, drained, and insted of doing the filling, placed the tacos over the mac and beans and swam them in enchilada sauce and the salsa, with the cheese on top. Great way to use the leftovers. And it all began with this recipe.

Reviewed on Jan. 21, 2012 by ladywhitedove

this was so easy and soooo good!

Reviewed on Nov. 29, 2011 by Olderthanmyage

This has been the biggest hit in my family for a quick supper. I have passed this recipe on to a dozen people and they all rave about it. The only thing I do different is I add an envelope of taco seasoning to the ground beef. It just gives it a little kit. Thank you for this recipe.