I whipped this up one night & was really pleased with how it turned out. Everyone raved about it. Most of this recipe is inactive so its pretty easy to get on the table. I hope you love it too!
TACO MAC CASSEROLE
1 lb. elbow macaroni, cooked just shy of al dente
1 can beans, drained & rinsed- pinto, black, mixed, etc.
1 onion, diced
2 c. prepared salsa
8 oz. low fat cream cheese softened
2 c. 2% sharp
cheddar, grated
Taco seasoning-you can use a packet,
but I use: 2 T.
cumin, 1 T. Chili powder, ½ T. paprika
In a 9x13, add in all the ingredients (reserve ½ c. Cheddar)
& mix together. Cover with lid-it (or foil) & bake at 350 for 30
minutes. Remove lid it & sprinkle top with the remaining cheddar. Replace
lid-it. I like to spread tortilla chips on the lid-it to crisp up & crush
over the top of my bowl. Bake for 10 more minutes.
