Mac and Cheese Taco Casserole (Print Version)

Tender macaroni meets taco flavors in a cheesy, hearty casserole perfect for comfort and gatherings.

# Components:

→ Pasta

01 - 8 ounces elbow macaroni

→ Meat

02 - 1 pound ground beef

→ Vegetables

03 - 1 small onion, finely chopped
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (10 ounces) diced tomatoes with green chilies, drained
07 - 1 cup frozen corn kernels

→ Dairy

08 - 2 cups shredded cheddar cheese
09 - 1 cup milk
10 - 2 tablespoons cream cheese

→ Spices and Pantry

11 - 2 tablespoons taco seasoning
12 - 2 tablespoons butter
13 - 2 tablespoons all-purpose flour
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 1/2 cup crushed tortilla chips (optional, for topping)

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente, then drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until fully browned. Drain excess fat from the skillet.
04 - Add chopped onion and diced red bell pepper to the skillet with beef. Sauté for 3 to 4 minutes until vegetables are softened.
05 - Stir in taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn. Cook for 2 to 3 minutes until heated through, then remove skillet from heat.
06 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until slightly thickened, about 2 to 3 minutes.
07 - Reduce heat to low. Add cream cheese and 1 1/2 cups of the shredded cheddar cheese to the sauce. Stir until cheese is fully melted and sauce is smooth.
08 - In a large mixing bowl, combine cooked macaroni, beef and vegetable mixture, and cheese sauce. Mix thoroughly and season with salt and black pepper.
09 - Transfer mixture into prepared baking dish. Sprinkle remaining 1/2 cup shredded cheddar cheese and crushed tortilla chips over the top.
10 - Bake uncovered for 20 to 25 minutes until casserole is bubbly and cheese topping is golden brown. Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Uses everyday pantry and fridge staples
  • Prep friendly and ready in under an hour
  • Great for feeding a crowd or meal prepping
  • Perfect mash-up of creamy cheese and punchy taco flavors
02 -
  • High in protein thanks to beef and beans
  • A total crowd pleaser and always potluck approved
  • Easily customizable for spice and mix ins
03 -
  • Do not skip draining the beef otherwise your casserole might get a greasy layer at the bottom
  • Shred your own cheese for a meltier creamy sauce Pre shredded often has coatings that change the texture
  • Bake uncovered so the next person who grabs a serving gets plenty of that irresistible golden cheese crust

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