Taco Mac and Cheese Bake Recipe | Foodal

Ingredients

• 1 pound uncooked elbow macaroni (16 ounces)
• 2 cups grated sharp cheddar cheese (8 ounces), divided
• 1 cup grated Monterey Jack cheese (4 ounces), divided
• 1 1/2 cups sour cream, divided (or substitute Greek yogurt)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons coarse salt, divided, plus more to taste
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon vegetable oil
• 1 pound ground beef (preferably 80/20)
• 1 4-ounce can diced mild green chilies
• 2 teaspoons chili powder seasoning blend
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup chopped tomatoes (about 1 medium Roma tomato)
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped scallions, green parts only