Ingredients

The following ingredients have 12 Servings
  • 5 cups cooked elbow macaroni [about 10 ounces dry]
  • 1 1/2 lb lean ground beef
  • 1 medium onion (diced)
  • 1 medium red pepper (diced)
  • 1 medium poblano pepper (diced)
  • 1 Tbsp olive oil
  • 1 tsp garlic salt
  • 1 tsp lemon pepper or black pepper
  • 1 10 3/4 oz can fiesta nacho cheese soup
  • 1 10 3/4 oz can cheddar cheese soup ((or 1 cup cheese whiz))
  • 1 10 oz can diced tomatoes and green chilies (i.e. Rotel Chili Fixins')
  • 1 cup whole milk
  • 2 cups shredded colby-jack cheese (divided use)
  • 1 cup crushed nacho flavored tortilla chips
  • 1 1.0 oz packet taco seasoning
  • 3 Tbsp chopped cilantro divided
  • 1/2 tsp Mexican oregano
  • Assorted Toppings: sour cream, salsa, black olives, green onions, pico de gallo

Instruction

  • Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
  • Cook the macaroni in salted water per package directions until al dente. Drain well Set aside.
  • In a large dutch oven or pot, cook beef, onion and peppers over medium-high heat in a couple of drizzles of olive oil. Season with garlic salt and pepper.
  • Cook until beef is browned and no pink remains. Drain excess fat from pan, add taco seasoning, 2 tablespoons cilantro and Mexican oregano. Mix well. (Reserve 1 tablespoon cilantro for garnishing.)
  • To the pot add both cans of soup, tomatoes, milk, cooked macaroni and 1 cup shredded cheese. Taste and adjust the salt and pepper to your taste. Mix well.
  • Pour into baking dish. Top with remaining cheese and crushed tortilla chips. and the remaining shredded cheese just before baking.
  • Bake for 35-40 minutes or until golden and bubbly. Garnish with additional cilantro, topped with your favorite taco fixin's.