Macaroni Fajita Casserole

Macaroni Fajita Casserole



1 1/2 pounds ground beef

16 ounces elbow macaroni, cooked and drained

1/2 cup sliced green onions, divided

1 (1.4 ounce) envelope fajita seasoning mix

2 (15.5 ounce) jars salsa con queso

1/2 (4.5 ounce) package taco shells, crushed

Mexican cheese to sprinkle on top



Brown ground beef in a large skillet, stirring until it crumbles; drain. Stir in macaroni, 1/4 cup green onions, seasoning mix and salsa con queso; pour into a lightly greased 13 x 9-inch baking dish. Sprinkle with crushed taco shells then sprinkle with cheese to your taste.



Bake at 350 degree F for 30 minutes or until thoroughly heated.



Sprinkle with remaining 1/4 cup green onions.



jackie austin




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