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When it comes to comfort food, few dishes can compete with the beloved combination of macaroni and cheese. Now, imagine taking this classic dish and giving it a flavorful twist that will delight your taste buds and satisfy even the pickiest eaters. Enter the Cheesy Taco Macaroni Bake: a hearty, delicious fusion of creamy macaroni and cheese and zesty taco ingredients. This dish brings together the best of both worlds, transforming a simple family meal into a fun and flavorful experience that everyone will love.

Cheesy Taco Macaroni Bake

Discover the delicious comfort of Cheesy Taco Macaroni Bake, the ultimate family favorite that combines creamy macaroni and cheese with zesty taco flavors. This hearty dish features seasoned ground meat, black beans, colorful veggies, and a blend of cheeses, making it a satisfying meal for any occasion. Quick to prepare and easy to clean up, this one-dish wonder is perfect for busy weeknights or gatherings. Enjoy a delightful twist on classic comfort food that everyone will love!
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Ingredients
  

8 oz elbow macaroni

1 lb ground beef (or ground turkey for a healthier alternative)

1 small onion, finely diced

1 bell pepper, diced (choose your favorite color)

2 cloves garlic, minced

1 packet (1.25 oz) taco seasoning

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

1 cup corn (choose 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 a crunchy topping)

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring a pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.

    Sauté the Vegetables: In a large skillet, heat a splash of oil over medium heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté for about 3-4 minutes, or until they begin to soften. Stir in the minced garlic and continue cooking for another minute until fragrant.

      Cook the Meat: Add the ground beef to the skillet. Using a spatula, break it up as it cooks. Season with salt and pepper. Cook the meat for about 5-7 minutes, or until all bits are browned and fully cooked through. Drain off any excess fat.

        Combine Ingredients: Sprinkle the taco seasoning over the cooked meat, then add the canned diced tomatoes (including their juices), corn, and black beans. Stir everything together and allow it to simmer for about 5 minutes so the flavors blend beautifully.

          Mix with Pasta: In a large mixing bowl, combine the cooked macaroni with sour cream and milk. Add the beef and vegetable mixture to the bowl, gently folding all the ingredients together. Incorporate 1.5 cups of shredded cheddar cheese, ensuring everything is generously coated.

            Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and transfer the macaroni mixture into it, spreading it out evenly.

              Add Toppings: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. If desired, add breadcrumbs for a delightful crunch.

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

                  Garnish and Serve: Once baked, remove the dish from the oven and let it rest for about 5 minutes. Before serving, garnish with freshly chopped cilantro.

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

                      - Presentation Tips: Serve individual portions in bowls, drizzling a little extra sour cream on top and sprinkling additional cilantro for a pop of color. Enjoy!