Easy Taco Mac and Cheese

Give this quick and easy macaroni and cheese corn casserole a taco twist, with ground beef, salsa, and corn mixed in with Colby-Jack cheese.

• Preparation Time: 15 mins
• Cooking Time: 46 mins
• Total Time: 1 hr 1 mins
• Calories: 380 Calories

Ingredients

• 1 cup shredded sharp Cheddar cheese
• salt and ground black pepper to taste
• 1 (15 ounce) can whole kernel corn, drained
• 2 cups salsa
• 2 cups shredded Colby-Monterey Jack cheese
• 1 (1 ounce) package taco seasoning
• 1 (16 ounce) package ground beef
• 2 cups shell pasta
• 0.5 cup sliced green onions

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.

Step 3

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.

Step 4

Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.

Step 5

Bake in the preheated oven until cheese is melted, about 25 minutes.