Kristopher's Taco Macaroni Casserole.

“This recipe was inspired by Derf's Belly Buster Recipe. It has been heavily modified in ingredients and procedure. I feel the recipe now qualifies as a new recipe. Thank you to Derf for the inspiration :D This version of the recipe is being named for my son Kristopher ( 13 at the time of writing ) who helped me tonight in making all the revisions. Thank you Honey!:D”

Ingredients Nutrition

  • 1 (16 ounce) boxdreamfield's elbow macaroni (or Elbow Macaroni of Your Choice)
  • 2 lbs hamburger, Browned
  • 14 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) envelopemild 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)


  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.

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