This recipe is ideal for one of those hectic evenings in the week when you want to make something quickly and easily. Take this taco mac and cheese dish, for instance – it takes less than half an hour to make from scratch and is something the whole family can’t help but enjoy.
Ground beef is flavored with taco seasoning and spicy tomatoes, and then you have macaroni pasta with Velveeta and cheddar cheese. Bring everything together and the resulting dish is so tasty, full-flavored and probably something that will find its way onto your regular meal rotation.
There are lots of ways to tweak this recipe. You can use ground pork or chicken for a change, spice it up with red pepper flakes or sliced jalapenos, or use another pasta shape in place of the macaroni. You can even sprinkle breadcrumbs on top and broil for a golden brown crispy topping!
Why You’ll Love the Recipe:
This wonderful recipe pairs all your favorite comfort foods – you have ooey-gooey cheese in there, along with juicy beef, spicy tomato sauce, and taco flavors.
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How to Serve It:
Enjoy this hot, perhaps paired with some vegetables on the side.
Can You Make It Ahead?
You could prepare it ahead and just reheat it later.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Use a different pasta shape if you want, another kind of ground meat, or add some diced or sliced jalapenos or serrano chilies for additional heat.
Taco Macaroni and Cheese
Ingredients
- 1 pound lean ground beef
- 1 cup water
- 2 teaspoons canola oil
- 1 ¼ cups milk
- 1- ounce package taco seasoning
- 10- ounce can Rotel tomatoes and green chilies
- 1 cup 4 ounces shredded cheddar cheese
- 8 ounces Velveeta in 1-inch cubes
- 2 cups dried elbow macaroni
Instructions
- Heat the oil in a 12-inch skillet over a moderate to high heat.
- Add the ground beef and sprinkle the taco seasoning on top.
- Cook for 2 minutes and then stir with a wooden spoon and cook until no pink remains in the meat.
- Stir in the water, milk and tomatoes (not drained).
- Bring to a simmer then add the macaroni and cover with a lid.
- Simmer for 5 minutes, take the lid off and give the mixture a stir.
- Cover and simmer for another 5 minutes.
- Take off the lid, turn the heat right down to low and stir in the Velveeta cubes until melted.
- Add the cheddar and stir until melted. Serve immediately.
- Enjoy!
