Taco Mac Casserole is one of our favorite ways to eat taco meat.
Homemade taco meat is one of the easiest things to have made up ahead of time and waiting in the freezer for you when you need it. Taco Mac Casserole, Taco Casserole and Taco Tortilla Bake are our best recipes for taco meat. I have made all of these for many years. Leftovers for all of them freeze well. Sometimes I will double the recipe and make two pans at a time and freeze an entire pan and other times just freeze part of what is left. Leftovers can be frozen in individual portions or larger chunks for the family. You can make Taco Mac Casserole into two smaller pans to eat some when it is made and freeze the rest. It is delicious when it is made and later as a freezer meal.
I used homemade taco seasoning and taco meat I had in the freezer to whip this recipe up lickety-split.
To print the recipe for Taco Mac Casserole, click HERE.
1 pound elbow macaroni
1 pound taco meat
28 oz can petite diced tomatoes, undrained
10 oz can diced tomatoes with green chilies, undrained
15.25 oz can black beans, drained and rinsed
2 cups shredded cheddar cheese
Cook pasta according to directions on box.
Add meat, tomatoes and beans to another saucepan and heat through.
Drain pasta, add meat mixture and combine.
Pour into greased 9 x 13 baking dish.
Cover and bake in a preheated 375* oven for 25 minutes.
Sprinkle with cheese.
Bake uncovered for another 5-10 minutes or until cheese is melted.
To freeze leftovers, cool completely and put in freezer safe container. To use, just reheat in microwave.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.