this casserole is easily adaptable -- use Mexican Blend cheese instead of cheddar, or chopped jalapenos for lots of heat. We prefer it made with the mild chilies. Really good for a church potluck -- I always leave with an empty dish.

Ingredients

6 serv.

lean ground beef↗1 lb
small onion, chopped↗1
water↗3⁄4 cup
package taco seasoning1
can tomato sauce↗1
package shell macaroni, cooked and drained↗1
ounces chopped green chilies (mild)4 ounces
shredded cheddar cheese, divided↗2 cups

Step-by-step instructions

1
Brown ground beef and onion over medium heat; drain.
2
Add the water, taco seasoning and tomato sauce.
3
Mix well.
4
Bring to a boil.
5
Reduce heat and simmer 20 minutes.
6
Stir in macaroni, chilies and 1 1/2 cups of the cheese.
7
Pour into a greased 1 1/2 quart baking dish.
8
Sprinkle with remaining cheese.
9
Bake, uncovered, at 350 degrees for 30 minutes.

Source: food.com

Original recipe ↗

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