Best Queso Mac And Cheese Taco Casserole Recipes
QUESO MACARONI AND CHEESE
Oh yes we did! This creamy, zippy spin on macaroni and cheese is a queso lover's dream come true. Top with your favorite fresh toppings for a simple casserole that no one can resist.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
- Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
- Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
- Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.
Nutrition Facts : Calories 500, Carbohydrate 53 g, Cholesterol 65 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 1/2 g
EASY TACO MAC AND CHEESE
This is a simple macaroni and cheese recipe with a taco twist. There are multiple ways to mix it up and leave out or use ingredients that you do or don't have. Would love feedback on ways you have mixed it up and what tasted best! Thank you for using. When serving, you can also top the dish with lettuce, tomato, onions, and sour cream.
Provided by Sarah Jayne Jeffries
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h1m
Yield 10
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
- Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted, about 25 minutes.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 30.8 g, Cholesterol 66.1 mg, Fat 19.9 g, Fiber 2.5 g, Protein 21.4 g, SaturatedFat 11.2 g, Sodium 965.5 mg, Sugar 4.3 g
TATER TOT TACO CASSEROLE WITH QUESO
Quick, easy, and feeds my entire family, including seconds! It a simple, easy-to-make casserole that is full of flavor.
Provided by Ali Green
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potato nuggets in the bottom of a glass baking dish. Bake in the preheated oven until cooked through and crisp, about 20 minutes.
- Cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. Drain off fat and discard. Stir in taco seasoning and water. Reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes.
- Spoon cooked beef mixture over the potato nuggets. Pour nacho cheese dip evenly over the beef. Top with canned tomatoes, olives, 1/2 cup shredded Cheddar cheese, and taco sauce. Bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. Remove from oven and top with 1/2 cup shredded Cheddar cheese. Serve atop shredded lettuce and garnished with sour cream.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 25.7 g, Cholesterol 58.7 mg, Fat 27.3 g, Fiber 3.1 g, Protein 16.3 g, SaturatedFat 10.5 g, Sodium 1282.5 mg, Sugar 3.4 g
QUESO MAC AND CHEESE TACO CASSEROLE
When the flavors of all their favorites are in one recipe, it's pretty much a guaranteed hit. Case in point: mac and cheese, tacos, casseroles....
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare Dinner as directed on package. Meanwhile, cook meat with seasoning mix as directed on package.
- Add egg and half the Queso Blanco VELVEETA to prepared Dinner; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; cover with meat mixture, salsa and remaining VELVEETA.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 7 g, TransFat 3 g, Cholesterol 95 mg, Sodium 1200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
VELVEETA® TACO MAC & CHEESE
With just 20 minutes of prep time and five ingredients, this cheesy, taco-inspired mac and cheese is sure to become a new family favorite.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Brown meat in large skillet on medium-high heat; drain. Return meat to skillet.
- Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until most the water is absorbed.
- Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 630 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 10 g
QUESO TACO PASTA BAKE
Homemade queso gives this satisfying beef and pasta bake an amazing Mexican flavor kick.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan, cook and drain pasta as directed on box. Return to saucepan; set aside.
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, chili powder, salt, cumin and pepper with whisk until smooth. Gradually stir in broth. Cook and stir until slightly thickened. Stir in 1 1/2 cups of the cheese and the enchilada sauce until cheese is melted. Remove from heat; set aside.
- Meanwhile, in 10-inch skillet, cook beef and onions over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomatoes.
- Add beef mixture and cheese mixture to pasta. Pour into baking dish; sprinkle evenly with remaining 1 cup cheese.
- Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.
Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 75 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 2 g, TransFat 1 g
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