1recipe homemade taco seasoninglink in notes below
1/2teaspoonsalt
14.5ozcan tomato sauce
14.5ozcan petite diced tomatoes
few dashes hot sauceoptional
2cupsshredded cheddar cheesedivided
1-1/2cupscorn kernelsfrozen then thawed, fresh, or canned
4ozcan chopped green chiles
8ozgluten-free or regular macaroni shellscooked and drained (dish will not be GF if using regular pasta)
2cupscrushed tortilla chips
Toppings: chopped tomatoes, salsa, sliced olives, green onions, sour cream
Instructions
Preheat oven to 350 degrees then spray an 8x8 baking dish with nonstick spray and set aside.
Brown ground beef and onion in a large skillet over medium-high heat until no longer pink. Drain then return to the skillet. Add water, homemade taco seasoning, salt, tomato sauce, petite diced tomatoes, and hot sauce then stir to combine. Turn heat down to medium low then simmer for 10 minutes.
Meanwhile cook macaroni shells in salted, boiling water until just under al dente, then drain and set aside.
Turn stove off then add 1-1/2 cups cheddar cheese to the tomato mixture and stir until smooth. Add corn, chilies, and cooked shells, then stir to combine. Pour mixture into prepared baking dish then bake for 10 minutes. Top with crushed tortilla chips and remaining cheese then bake for 10 more minutes. Serve with desired toppings.