Try this new taco night twist.
20 min.prep time
60 min.total time
12 ounces (4 cups) uncooked dried rotini pasta
1 pound lean ground beef
1 (1- to 1.25-ounce) package taco seasoning mix
Water, according to package directions
1/4 cup all-purpose flour
1 cup corn chips, crushed
2 cups shredded iceberg lettuce
2 medium tomatoes, chopped
1 cup sour cream
Heat oven to 350°F. Cook pasta according to package directions until still slightly firm. Drain.
Cook ground beef in 12-inch skillet over medium-high heat until browned; drain fat. Add taco seasoning and water according to package directions; cook according to package directions.
Meanwhile, melt butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, 1 minute or until smooth and bubbly. Add half & half; reduce heat to medium-low. Add cheese; cook, stirring occasionally, 3-4 minutes or until sauce is thickened.
Stir in cooked pasta and ground beef mixture. Spoon into ungreased 3-quart casserole.
Sprinkle crushed corn chips over macaroni and cheese. Bake 20-25 minutes or until cheese is bubbly and turning brown on edges.
Serve with lettuce, tomatoes and sour cream.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #15349©2011Land O'Lakes, Inc.