Ingredients:
1 lb lean ground beef
2 (14 1/2 ounce) cans diced tomatoes ( with jalapenos if you like, I prefer jalapenos)
1 (8 ounce) bags cheddar cheese or 1 (8 ounce) bags monterey jack cheese or 1 (8 ounce) bags Mexican blend cheese, shredded
1 (1 1/4 ounce) packets taco seasoning
1 (8 ounce) boxes elbow macaroni, cooked
1 -2 green onions (optional) or 1 -2 scallions, chopped for garnish (optional)
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.