Kristopher's Taco Macaroni Casserole.

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (16 ounce) box dreamfield's elbow macaroni (or elbow macaroni of your choice)
• 2 lbs hamburger, browned
• 1/4 cup red onion, chopped
• 2 tablespoons minced garlic
• 2 (14 ounce) cans diced tomatoes with basil oregano and garlic (do not drain)
• 1 (10 3/4 ounce) can cream of mushroom soup (no water , other cream of soup can be substituted)
• 0.5 (1 1/2 ounce) envelope mild taco seasoning (or make your own)
• 1 cup shredded cheese
• 2 -4 cups shredded cheddar cheese (or enough to cover casserole top)
• salt and pepper (we prefer kosher)

Recipe

• 1 preheat oven to 350 degrees.
• 2 cook elbow macaroni "al dente" approx 10 minutes.
• 3 brown hamburger with red onion and garlic.
• 4 drain fat.
• 5 in a large mixing bowl.
• 6 add drained hamburger.
• 7 add drained macaroni.
• 8 add soup ( no water ).
• 9 add tomatoes with liquid.
• 10 add 1 cup of shredded cheese.
• 11 add 1/2 packet mild taco seasoning.
• 12 add salt and pepper to taste.
• 13 in mixing bowl throughly combine ingredients.
• 14 placed combined mixture into a 9 x 13 casserole dish.
• 15 sprinkle the 2-4 cups ( use more or less to your liking ) of shredded cheese over top of the casserole.
• 16 bake uncovered for 30 minutes or until bubbling around edges and cheese is melted and lightly browned.
• 17 serve with green salad or cucumber / tomato slices on the side.