This baked mac and cheese is a fiesta in a bowl, combining the classic comfort of cheesy pasta with the bold flavors of your favorite taco. We start with a creamy blend of pepper jack, cheddar, and cream cheese, creating a sauce that's both rich and spicy. Then, we add savory ground beef seasoned with traditional taco spices and a mix of fresh vegetables for a burst of color and texture. Baked to golden perfection, this mac and cheese taco bake is a satisfying and unique dish that's perfect for any occasion.
Ingredients:
- 1 package (16 ounces) uncooked cavatappi pasta
- 1 pound ground beef (90% lean)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 packet taco seasoning
- 1 can (15.25 ounces) whole kernel corn, undrained
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) chopped green chiles, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 package (8 ounces) cream cheese, cut into small cubes
- 8 ounces Aged Cheddar cheese, shredded and divided (2 cups)
- 8 ounces Springside's Pueblo Jack cheese, shredded and divided (2 cups)
- Sour cream and chopped green onions
Directions:
|
1. Heat oven to 350°F. |
| 2. Cook pasta according to package directions until al dente; drain. |
| 3. Meanwhile, cook beef with onion in a Dutch oven over medium heat until meat is no longer pink; drain. Stir in garlic and taco seasoning. Add the corn, tomatoes, beans, tomato sauce, green chiles, salt and pepper. Bring to a boil, stirring occasionally. |
| 4. Reduce heat to low. Simmer, uncovered, for 5 minutes. Add cream cheese, stirring until smooth. Gradually stir in 1 cup cheddar and 1 cup pepper jack until melted. Remove from the heat. Stir in pasta. |
| 5. Spoon pasta mixture into a greased 13 x 9-inch baking dish. Sprinkle with remaining cheddar and pepper jack. Bake for 20-25 minutes or until golden brown and cheeses are melted. Let stand for 5 minutes. Garnish with sour cream and green onions. |