Crunchy Taco Mac and Cheese
Sweet and Tangy Salad
Ingredients
- 2 (7.25-oz) pkg macaroni-and-cheese mix
- 1½ cups sour cream, divided
- 1 lb ground beef
- 1 (1.25-oz) envelope taco seasoning mix
- 1 (10-oz) can enchilada sauce
- 2 cups shredded Cheddar cheese, divided
- 2 cups coarsely crushed tortilla chips
Instructions
- Preheat oven to 400°F. Prepare macaroni-and-cheese mix 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 enchilada sauce; cook until very thick.
- Spoon half of macaroni-and-cheese mixture 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 or until cheese is melted. Top with dollops of remaining sour cream.
Side Dish Ingredients
- 1 (12-oz) pkg classic salad mix
- 2 apples, chopped (preferably a sweet, crisp variety)
- ¼ cup grated Parmesan cheese
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
Kid-Friendly Meal Plan
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