beef taco macaroni and cheese

How To Make beef taco macaroni and cheese

• 1

  Bring a large pot of lightly salted water to a boil. Place macaroni in the pot and cook for 8 to 10 minutes or until al dente; drain.
• 2

  Preheat oven to 350 degrees F.
• 3

  Coat a 2-quart casserole dish with cooking spray. Add 1 cup of crushed taco shells.
• 4

  Heat a large, deep skillet over medium-high heat. Cook and stir the beef in a hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard the grease.
• 5

  Return the skillet to heat. Stir in sliced Vidalia onion, chopped tomatoes, diced green chiles, and taco seasoning mix into the beef; simmer the mixture until hot about 5 minutes.
• 6

  Melt margarine in a medium saucepan over medium heat. Add flour into the melted margarine, and cook until smooth and bubbling, about 1 minute.
• 7

  Stir in milk, sour cream, crushed red pepper flakes, cubed American cheese, and 2 cups shredded Mexican cheese blend; cook, stirring occasionally, until the sauce is thickened, about 5 minutes.
• 8

  Remove from heat. Mix in ground beef mixture and cooked macaroni together until blended. Pour into a prepared baking dish.
• 9

  Sprinkle with remaining crushed taco shells and Mexican cheese blend on top of mac and cheese. Bake in the preheated oven for 30 to 35 minutes.
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