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If you're in search of a dish that perfectly marries the comforting essence of classic macaroni and cheese with the bold flavors of Mexican cuisine, look no further than Cheesy Taco Macaroni Bake. This delightful casserole takes the beloved characteristics of macaroni, adds a spicy twist, and transforms it into a hearty meal that is bound to please both kids and adults alike. The combination of creamy cheese, savory ground meat, and zesty taco seasoning creates an irresistible dish that is ideal for family dinners, casual gatherings, or even a potluck.

Cheesy Taco Macaroni Bake

Looking for a comforting yet exciting dish? Try this Cheesy Taco Macaroni Bake that combines classic macaroni and cheese with bold Mexican flavors. This hearty casserole features tender elbow macaroni, seasoned ground meat, and a delicious blend of spices, topped with creamy cheddar cheese. Perfect for family dinners, casual gatherings, or potlucks, this dish not only warms the belly but also brings everyone together around the table for seconds and smiles.
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Ingredients
  

8 oz elbow macaroni

1 lb ground beef (or turkey for a lighter option)

1 small onion, diced

1 bell pepper, diced (any color)

2 cloves garlic, minced

1 packet (1.25 oz) taco seasoning

15 oz canned diced tomatoes (with green chilies for extra flavor)

1 cup corn (canned or frozen)

1 cup black beans, drained and rinsed

2 cups shredded cheddar cheese (divided)

1 cup sour cream

1 cup milk

1/2 cup breadcrumbs (optional, for topping)

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, add a splash of oil. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.

      Cook the Meat: Add the ground beef to the skillet, breaking it up with a spoon. Season with salt and pepper, and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.

        Combine Ingredients: Stir in the taco seasoning, canned diced tomatoes (with juices), corn, and black beans. Mix well and let it simmer for about 5 minutes to allow all the flavors to meld together.

          Mix with Pasta: In a large bowl, combine the cooked macaroni, sour cream, and milk. Pour in the beef and vegetable mixture and fold gently. Add 1.5 cups of shredded cheddar cheese and combine until everything is coated evenly.

            Prepare for Baking: Preheat the oven to 350°F (175°C). Transfer the macaroni mixture into a greased 9x13-inch baking dish. Spread it out evenly.

              Add Toppings: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. If using, sprinkle breadcrumbs for an extra crunchy topping.

                Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven and let it sit for 5 minutes. Garnish with fresh cilantro before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 6-8