We added beans, salsa and green chiles to make this crowd-pleasing layered mac and cheese taco casserole.
What You Need
Original recipe yields 10 servings
1 lb. ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1 large tomato, chopped
1 can (4.5 oz.) chopped green chiles
1 can (15.5 oz) pinto beans, drained and rinsed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 egg white s or 1/3 cup egg substitute
1 cup TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped green onions
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Let's Make It
Brown ground beef and add taco seasoning mix, following package directions. Set aside.
Prepare dinner as directed on package; mix in egg whites or egg substitute with the prepared shells & cheese. Set aside.
Preheat oven to 350 degrees.
Spray a 9x9-in square baking pan with cooking spray. Put a third of the prepared shells and cheese on bottom of pan, then sprinkle ¼ cup cheese. Top with all of the ground beef mixture. Then add layers of 4 Tbsp salsa, ½ the chopped chiles, a third of the shells and cheese, all pinto beans, ¼ cup cheese, remaining chopped green chiles and final third of shells and cheese. Top with remaining salsa and ½ cup shredded cheese.
Bake 40 minutes. Remove from oven. Sprinkle cilantro and green onions on top. Let stand a few minutes before slicing to serve.
Garnish with BREAKSTONE"S or KNUDSEN Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.