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Taco Macaroni Bake Recipe


1 pound ground beef

1 (16 ounce) package shredded Cheddar cheese

1/2 cup butter

1 pound taco sized flour tortillas

1 (16 ounce) container sour cream

1 (16 ounce) can tomato soup

1 (8 ounce) can crushed tomatoes with green chile peppers, drained


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix beef, cheese, and flour tortillas. Sprinkle with sour cream. Spoon with taco sized flour tortillas. Roll up to seal edges. Sprinkle with tomato soup. Roll up dough. Fold quarters through top. Roll up into a tight roll. Secure with toothpicks. Roll up, place seamside down on cookie sheet. Brush sour cream on top. Drizzle with tomato soup.

Bake in preheated oven for 45 minutes. Remove foil and prepare a serving bowl. If serving at room temperature, remove foil and refrigerate 2 to 3 hours before serving.