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In the world of comfort food, few dishes hold the same revered status as nachos and pasta. Each has carved out its niche: nachos, with their crunchy chips piled high with toppings, are the go-to snack for game days, parties, and late-night cravings. On the other hand, pasta dishes bring warmth and satisfaction to family dinners and cozy evenings at home. What if you could combine the best of both worlds? Enter the Cheesy Ground Beef Nacho Pasta Bake—a delightful fusion that marries the bold flavors of nachos with the heartiness of pasta, creating a dish that is not only comforting but irresistibly delicious.

Cheesy Ground Beef Nacho Pasta Bake

Discover the comforting flavors of the Cheesy Ground Beef Nacho Pasta Bake, a delicious fusion of two classic dishes. This one-dish wonder combines savory ground beef, gooey cheese, and pasta, making it perfect for weeknight dinners or casual gatherings. With easy prep steps and customizable toppings, you'll impress your family and friends in no time. Get ready to enjoy a hearty meal that’s sure to become a new favorite at your table!
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Ingredients
  

1 lb (450g) ground beef

8 oz (225g) elbow macaroni

1 can (15 oz) diced tomatoes with green chilies

1 can (12 oz) nacho cheese soup

1 cup (240ml) beef broth

1 cup (120g) shredded cheddar cheese

1 cup (120g) shredded Monterey Jack cheese

1 packet (1 oz) taco seasoning

1/2 cup (120ml) sour cream

1/4 cup (60ml) sliced jalapeños (optional)

1/2 cup (60g) crushed tortilla chips

Fresh cilantro for garnish (optional)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it's hot enough for baking.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Once done, drain the pasta and set it aside for later.

      Brown the Beef: In a large skillet over medium heat, add the ground beef. Cook for about 5-7 minutes, stirring frequently and breaking it apart with a spatula until it is browned and cooked through. Drain any excess fat from the skillet.

        Add Seasoning: Into the skillet with the browned beef, add the taco seasoning, diced tomatoes (with their juices), nacho cheese soup, beef broth, and sour cream. Stir the mixture well and allow it to simmer for about 5 minutes to let the flavors meld beautifully.

          Combine Ingredients: In a large mixing bowl, combine the cooked macaroni with the beef mixture. Stir in half of both the shredded cheddar and Monterey Jack cheeses. If you wish to add jalapeños for an extra kick, fold them in at this stage. Season the mixture with salt and pepper to your taste.

            Transfer to Baking Dish: Grease a 9x13 inch (3L) baking dish. Pour the combined mixture into the dish, smoothing it out evenly across the bottom.

              Top with Cheese and Chips: Generously sprinkle the remaining cheese over the pasta mixture. Follow this with an even layer of the crushed tortilla chips on top for added crunch.

                Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. You're looking for the cheese to be bubbly and slightly golden on top.

                  Garnish: Once out of the oven, allow it to cool for a few minutes. If desired, garnish with fresh cilantro for a pop of color and flavor.

                    Serve: Scoop out servings onto plates and savor the cheesy goodness. Be prepared for everyone to come back for seconds—you might want to have extra!

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                        Presentation Tips: Serve in individual portions garnished with a sprinkle of fresh cilantro and a side of sliced jalapeños for those who like it spicy!