Try this new way to combine the flavors of tacos in an easy pasta dish.
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12 ounces (4 cups) uncooked dried rotini pasta
1 pound lean ground beef
1 (1.25-ounce) package taco seasoning mix
Water, according to package directions
14 cup Land O Lakes® Butter
14 cup all-purpose flour
3 cups Land O Lakes® Half & Half
1 pound sliced Land O Lakes® Deli American, cut into quarters
1 cup corn chips, crushed
2 cups shredded iceberg lettuce
2 medium tomatoes, chopped
1 cup sour cream
STEP 1
Heat oven to 350°F. Cook pasta according to package directions until still slightly firm. Drain.
STEP 2
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.
STEP 3
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.
STEP 4
Stir in cooked pasta and ground beef mixture. Spoon into ungreased 3-quart casserole.
STEP 5
Sprinkle crushed corn chips over macaroni and cheese. Bake 20-25 minutes or until cheese is bubbly and turning brown on edges.
STEP 6
Serve with lettuce, tomatoes, and sour cream.
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