Easy Taco Mac and Cheese

This is a simple macaroni and cheese recipe with a taco twist. There are multiple ways to mix it up and leave out or use ingredients that you do or don't have. Would love feedback on ways you have mixed it up and what tasted best! Thank you for using. When serving, you can also top the dish with lettuce, tomato, onions, and sour cream.

• 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
• ½ cup sliced green onions
• 1 (1 ounce) package taco seasoning
• 1 (16 ounce) package ground beef
• 2 cups shell pasta

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.