Elbow macaroni and ground beef come together for a hearty casserole

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Tacos, meet macaroni and cheese. You two are going to love each other! The recipe below is such a great way to take Taco Tuesday and make it quicker and easier by turning it into a casserole. All of the flavors come together perfectly, and there's really nothing to miss without the tortillas.
Although you can make taco seasoning, it's simpler to the packet found at the store. It does have a lot of salt, though, so don't add any more. Adding black beans to the casserole not only adds nutrition but also makes this taco casserole look beautiful. Top it with plenty of green onions, cilantro and jalapeños (if you like spicy food) for a true Mexican treat.
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Taco macaroni casserole
6
15 minutes
30 minutes
45 minutes
1 pound elbow macaroni
1 pound ground beef
1 jalapeno, seeded and minced
1 envelope taco seasoning
1 (14-1/2 ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained
1 cup sour cream
2-1/2 cups shredded cheddar cheese, divided
2 green onions, chopped
1 bunch cilantro, chopped
Preheat the oven to 350 degrees F. Grease a 9-by-13 casserole dish with butter or cooking spray.
Cook the pasta according to the package directions. Drain and set aside.
Cook the beef and jalapeño over medium-high heat in a large skillet until the meat is completely browned.
Add the taco seasoning, tomatoes and black beans. Cook until the mixture is hot and bubbling. Remove from the heat.
Add the sour cream and 2 cups of the cheddar cheese. Stir until the cheese is melted.
Pour the beef mixture over the cooked pasta and stir to combine.
Place the macaroni in the prepared casserole dish and top it with the remaining 1/2 cup of cheese.
Bake for 20 minutes, until the mixture is warm and bubbling.
Garnish the casserole with the green onion and cilantro.
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