This is a fabulous casserole, and I'm always fascinated by simple ingredients coming together easily to create something the whole family loves. I did make a few changes to the recipe--some are similar to suggestions made by other readers. I doubled the recipe to fit comfortably in our large lasagna pan, but I'll use proportions here to reflect the original recipe. I added 1/4 C. chopped cilantro (we love it, but it may not be to everybody's taste), plus 1 can of drained black beans to sneak in some veggies and wonderful texture. I also added 1/2 C. mild taco sauce. I found that crushing tostada shells to mix with the cheese worked great for the topping---and it wasn't too salty, as tortilla chips can be. One tip, as with any pasta-based casserole, is to truly cook the macaroni to just the beginning stage of al dente--don't overcook it, as it can easily become mushy after baking. This is a terrific recipe, easily adaptable to ingredients you have on hand, and it will be a family favorite for years!
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This is a fabulous casserole, and I'm always fascinated by simple ingredients coming together...