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Beefy Taco Mac Bake
This beefy taco casserole is made even better by making your own baked tortilla chips!
Servings: 6 people
- 8 oz rotini pasta
- 1 lb lean ground beef at least 90 percent lean
- 10.75 oz condensed tomato soup
- 15 oz canned diced tomatoes*
- 4 oz canned diced jalapenos optional
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1/2 cup Mexican blend shredded cheese**
- 2 tbsp taco seasoning 1.25 oz package
- 2 tsp Adobo seasoning Goya makes this
- 2-3 cups broken tortilla chips***
- 2 cups Mexican blend shredded cheese**
- 1/2 cup sliced black olives
- 3 green onions chopped
Cook pasta per package directions. Drain and set aside.
Preheat oven to 350 degrees F. Lightly spray either and 11 x 7 or 13 x 9-inch baking pan.
Brown ground beef, onion and garlic in a large heavy skillet; drain fat.
Add the diced tomatoes, tomato soup, taco seasoning, Adobo seasoning, 1/2 cup of cheese and the pasta. Stir to combine. Place mixture in the prepared baking pan.
Top with broken tortilla chips. Top tortilla chips with the 2 cups of cheese.
Bake at 350 degrees F for 25-30 minutes. Remove from oven and top with sliced olives and chopped green onion.
Serves 4-6 depending on appetite.
*For added heat a can of Rotel tomatoes may be substituted.
**A combination of sharp cheddar and Monterrey jack may be substituted for the Mexican blend--1/2 cheddar, 1/2 jack. All cheddar or all jack is another alternative. Choice is yours!
***I made my own tortilla chips from 6-inch flour tortillas. Brush one side of each tortilla with olive oil. Repeat for how may chips you want to make. I used 4 tortillas. Stack tortillas oil side up and slice into eighths. Place on lightly oiled baking sheet and bake at 350 degrees F for about 10 minutes.
Serving: 1serving | Calories: 651kcal | Carbohydrates: 75g | Protein: 38g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 1391mg | Potassium: 993mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1133IU | Vitamin C: 18mg | Calcium: 431mg | Iron: 5mg