Cheesy Taco Bake

I'm so ready for this summer to be over.  I'm definitely not a fan of heat in any form, so basically my oven hasn't been on more than a handful of times since April.  Oh, and by the by, I'm allowed to whine about summer because I don't complain in the winter.  I love winter foods and winter clothes and cold weather.  I like wearing scarves and knee high boots, and baking.  (We can still be friends, right??)  By the end of August, I'm usually in withdrawal from the oven and sick of grilled boneless skinless chicken breasts (we have these in some form at least twice a week).  So, I took it upon my self during a rainy day last week to put together one of our favorite quick and easy casseroles.  As a little side note, I'm generally not a casserole person-I like my foods distinguishable and separate.  Hubby, on the other hand would be happy with dinner smoothies.  Give this a shot for a cool fall evening.  It serves 4-6 people.  We generally both get dinner and make 3 small lunches out of it.

P.S.  I'm hitting up the beach with my family, so posting will be a little less...but I'll be back soon. :)

Cheesy Taco Bake

1 package macaroni and cheese (I use the 'blue box', but it's also good with Velveeta or Kraft deluxe)

1 lb ground beef (or turkey)

1/3 Cup taco seasoning (or 1 package)

3/4 Cup sour cream

1 1/2 Cup shredded cheese (divided)

1 Cup Salsa

Crushed Fritos or Tortilla Chips

1.)  Preheat oven to 400°

2.)  Brown your ground meat, and then drain.  Add the meat back into the pan and stir in the taco seasoning.

3.)  Prepare macaroni and cheese according to package directions, and then stir in 3/4 C of shredded cheddar and the sour cream.\

4.)  Spray a 8x8 square lightly with cooking spray.  Spread half of the macaroni and cheese in the bottom.  Top with ground meat.  Layer on the remaing macaroni.  Top with Salsa (use less or more according to your tastes) and then remaining cheese.  Finally sprinkle with the chips.  

5.)  Bake 15 minutes.

Alternative:  If you like your mac and cheese to have crunch to it, bake for 15 minutes without topping the casserole with salsa and cheese.  Then top and bake 5 more minutes until cheese melts.