Ingredients
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1 lb lean ground beef
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2 (14 1/2 ounce) cans diced tomatoes (with jalapenos if you like, I prefer jalapenos)
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1 (8 ounce) bag monterey jack cheese or 1 (8 ounce) bag Mexican blend cheese, shredded
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1 (1 1/4 ounce) packet taco seasoning
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1 (8 ounce) box elbow macaroni, cooked
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1 -2 green onions or 1 -2 scallion, chopped for garnish
Instructions
- Cook macaroni according to directions on the macaroni box.
- Drain and set aside to cool.
- Brown ground beef and add taco seasoning.
- In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes.
- Mix all ingredients.
- Add 3/4 of the shredded cheese bag to bowl and mix.
- Transfer ingredients to a large lasagna pan.
- Add remaining cheese and put on top of the casserole.
- Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.