Hearty dish blending macaroni, beef, taco flavors, and cheese for a comforting, crowd-friendly meal.
# 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)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in a large pot according to package instructions. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until fully browned. Drain excess fat.
04 - Add chopped onion and diced bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables are softened.
05 - Stir in taco seasoning, black beans, drained diced tomatoes, and frozen corn. Cook for 2 to 3 minutes; remove from heat.
06 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until slightly thickened, about 2 to 3 minutes.
07 - Add cream cheese and 1 1/2 cups shredded cheddar cheese to the milk mixture. Stir until cheese is melted and sauce is smooth.
08 - Combine cooked macaroni, beef mixture, and cheese sauce in a large mixing bowl. Stir well and season with salt and pepper.
09 - Transfer mixture into the prepared baking dish. Evenly sprinkle remaining 1/2 cup cheddar cheese and crushed tortilla chips, if using, on top.
10 - Bake for 20 to 25 minutes until casserole is golden and bubbling. Allow to cool for 5 minutes before serving.
