Ingredients
Scale
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can Mexican or chili-style stewed tomatoes, undrained
- ½ cup water
- 1 (1.25 ounce) package taco seasoning mix
- 2 cups elbow macaroni or small shells, cooked and drained
- 2 cups Sargento ® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook ground beef, onion, and bell pepper in a large skillet over medium heat until beef is crumbly and no longer pink, about 5 minutes; pour off drippings.
- Add tomatoes, water, and taco seasoning; simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir cooked pasta into meat mixture until combined.
- Spoon 3 cups meat mixture into an 11×7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil; sprinkle with remaining cheese. Continue baking until cheese is melted, about 5 minutes.
Notes
- Store leftovers in the fridge for up to 3 days.
- Use freshly grated cheese for better melting.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg