Try making this the next time you entertain and see how quickly it will be eaten.

Macaroni Taco Bake

1 (40 -ounce) package frozen macaroni and cheese
1/4 cup Italian-seasoned bread crumbs
2 large eggs, lightly beaten
2 cups (8 ounces) shredded Mexican cheese blend - divided use
2 pounds ground beef
1 (1 1/4-ounce) package taco seasoning mix
1 (16-ounce) jar mild or medium thick-and-chunky salsa
1/4 cup chopped fresh cilantro

Toppings: shredded lettuce, diced tomato, sour cream, sliced ripe olives

1. Thaw macaroni and cheese in the refrigerator overnight.
2. Stir together macaroni, bread crumbs, eggs, and half of cheese; spread mixture evenly into a greased 15 x 10-inch jellyroll pan.
3. Bake at 425°F (220°C) for 20 minutes or until set.
4. Brown ground beef and taco seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain. Stir in salsa.
5. Sprinkle with remaining cheese.
6. Bake additional 5 to 10 minutes. Let stand 10 minutes. Sprinkle with chopped cilantro, and serve with desired toppings.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.