Crunchy Taco Mac and Cheese
Romaine Salad with Crunchy Tortilla Strips
Ingredients
- 2 (7.25-oz) pkg macaroni and cheese
- 1½ cups sour cream, divided
- 1 lb ground beef
- 1 (1.25-oz) envelope taco seasoning mix
- 1 (10-oz) can diced tomatoes and green chiles
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 2 cups coarsely crushed tortilla chips
Instructions
- Preheat oven to 400°F. Prepare macaroni and cheese according to package directions; stir in ¾ cup sour cream.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in taco seasoning and tomatoes; cook until very thick.
- Spoon half of macaroni and cheese into a greased 2-quart baking dish. Top with meat mixture, 1 cup cheese, and remaining macaroni and cheese.
- Bake, covered, 15 minutes. Uncover and sprinkle with 1 cup cheese and chips. Bake 5 minutes longer or until cheese is melted. Top with dollops of remaining sour cream.
Side Dish Ingredients
- ½ cup Ranch dressing
- ½ tsp chili powder
- ½ tsp pepper
- 1 head romaine lettuce, chopped
- 2 tomatoes, chopped
- 1 (3.5-oz) pkg tricolor tortilla strips
Side Dish Instructions
- Stir together dressing, chili powder, and pepper in a large bowl.
- Add lettuce, tomatoes, and tortilla strips just before serving; toss.
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