Wowzers, you’ll love this Taco Chili Mac! What a nice combination this dish delivers!

I wanted seconds but was so full from eating Chocolate Chunk Oatmeal Cookies all afternoon that I couldn’t swallow another bite.

I don’t know why I haven’t made this sooner. I’ve been carrying it around for no telling how long in my binder. My Mimi serves her chili over macaroni noodles, so I thought it would be nice to do the same here.

This gives a Mexican twist to the original Chili Mac, and oh, what a nice twist it is! Publix has its carrots, onions, ground beef, and salsa on sale this week.

Winn Dixie had their Old El Paso taco seasoning and Ronzoni Smart Taste B1G1 last week.

This is warm, comforting, and a nice change from your regular dinner menu. You have GOT to try this one!

Taco Chili Mac Recipe:

1 lb. ground beef (or turkey)
1 clove garlic, minced
1 cup onion, diced
1 cup carrot, diced
1 cup corn kernels
1 can of black beans, drained
1-1/2 cups tomato sauce (see below for my substitution)
1-1/2 cups salsa
1 packet of taco seasoning
1 box pasta (I used elbow noodles)

How To Make Taco Chili Mac:

Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain excess fat.

Add onions, carrots, and garlic and cook for about 5 minutes or until vegetables have softened.

Stir in tomato sauce, salsa, corn, beans and taco seasoning packet. Bring mixture to a boil.

Reduce heat and simmer for 15 minutes, stirring occasionally. (**I had no tomato sauce, so I used the leftover tomato paste I used for the Italian Sausage Penne Bake. Use 3/4 cup tomato paste and mix with 1 cup water).

Meanwhile, cook pasta according to the package directions. Drain well.

On a plate or bowl, lay down a bed of noodles. Ladle chili over pasta.

Place a dollop of sour cream in the center and sprinkle with cheese. Serve immediately.

Enjoy!

(adapted from Taste of Home)