Ingredients for Shells N Cheese Taco Casserole
- Ground Beef
- Salt
- Pepper
- Garlic Powder
- Chili Powder
- Cumin
- 1 medium onion, chopped
- Taco Seasoning Mix
- 1/2 cup picante sauce
- 1/2 cup water
- 1 (15 ounce) can stewed tomatoes, undrained
- Macaroni Shells And Cheese
- Cheddar Cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Lettuce
- Cheese
- Sour cream, for topping (optional)
- Sliced black olives, for topping (optional)
- Chopped tomato, for topping (optional)
- Jalapeno
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How to Make Shells N Cheese Taco Casserole
- Brown 1 lb ground beef and 1 medium chopped onion in a large skillet over medium-high heat until the beef is cooked through and the onion is softened. Drain off any excess grease.
- Stir in 1 packet (1 ounce) taco seasoning, 1/2 cup picante sauce, 1/2 cup water, and 1 (15 ounce) can of undrained stewed tomatoes. Break up the tomatoes with a spoon.
- Bring to a simmer and cook for at least 10 minutes, or until the sauce has thickened and the water has evaporated.
- While the beef mixture simmers, prepare 1 (7.25 ounce) box of elbow macaroni and cheese according to package directions, using the shortest cooking time.
- Gently fold the prepared macaroni and cheese into the beef mixture.
- Pour the mixture into a greased 1-quart (or 13x9 inch) casserole dish.
- Top evenly with 2 cups of shredded cheddar cheese.
- Sprinkle with 1/2 teaspoon paprika and 1/2 teaspoon dried oregano.
- Bake in a preheated 350°F (175°C) oven for 20 minutes, or until heated through and bubbly.
- Top each serving with shredded lettuce, sour cream, sliced black olives, chopped tomatoes, and jalapeno rings, if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
41g
Fat
119g
Carbs
16g
