"Most of the ingredients are shelf-stable or freezer-friendly, meaning you can always have them on hand for those hurry up, I forgot about dinner. And if you're worried about waste-don't be! This dish is designed to use up leftover cheese, taco shells, salsa, or whatever odds and ends you've got lingering in your fridge. So if you don't have a jalapeno pepper don't sweat it - just add a little extra salsa."
"Add the package of taco seasoning, and salsa; add a little water if you need to. Mix well and simmer for a few minutes or until it starts to thicken. Stir in macaroni and half of the Monterey Jack with jalapeno peppers. Top with the remaining half of the cheese. Bake in a 350 F oven until the cheese is melted and bubbly, 20-25 minutes. Remove, and set the oven to broil."
Taco Mac & Beef combines cooked elbow macaroni with seasoned ground beef, salsa, and grated Monterey Jack with jalapeno peppers, baked until bubbly. The recipe starts by cooking macaroni, sauteing onions, browning beef, then stirring in taco seasoning and salsa to thicken. Macaroni and half the jalapeno Monterey Jack are folded into the meat mixture, topped with remaining cheese, baked, and then broiled after scattering broken taco shells and cheddar over the surface. Jalapenos and favorite taco toppings like diced tomato, sliced black olives, shredded lettuce, sour cream and extra salsa finish the casserole. Ground turkey or shredded chicken can replace beef; cheeses and chips are interchangeable.
Read at Alternative Medicine Magazine
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