Taco mac and cheese in a creamy, velveeta cheese sauce with the perfect amount of taco spices.
Side dishes like broccoli mac or great. But what about something more feeling and more of a one pot meal like hamburger mac or homemade hamburger helper?
That’s where this taco mac and cheese recipe comes in.
It’s a full meal with nothing else needed with a ton of flavor. A creamy cheese sauce with taco seasoning in bell peppers, onions and Rotel tomatoes and green chiles.
It takes about 30 minutes to bring everything together so let’s get started.
How To Make Taco Mac And Cheese
Ingredients needed
- Ground beef
- Macaroni elbow noodles or shells
- Taco seasoning packets
- Rotel tomatoes & green chilies
- Onion
- Green bell pepper
- Milk
- Evaporated Milk
- Cheddar cheese
- Velveeta cheese
Helpful tips before starting the recipe
- If you’d like to switch the ground beef out with chicken, pork or turkey that ‘s no problem. There will not be anything extra you need to do for the recipe.
- You can double one of the cheeses and leave out the other if you’d like. For example, use 16 ounces of velveeta instead of 8 ounces of velveeta and 8 ounces of cheddar. But, I will add I like the combination of the two. Velveeta brings in a creaminess cheddar doesn’t do but the sharp cheddar brings in that bite velveeta lacks.
Making the taco mac and cheese recipe
- First, dice onion, green bell pepper and rinse and drain the can of tomatoes.
- In a large pot on medium high heat add a little oil and brown the ground beef.
- Once the ground beef is cooked, remove from the pot and add in the diced pepper and onions. Cook until they are both soft and starting to brown a bit, add a little oil if they look dry.
- Now, toss in the tomatoes and green chilies along with the ground beef. Lower the heat to medium and add in the milk, evaporated milk and the taco seasoning. Mix all those together.
- Next, add in the cheeses. Cut them up in cubes so they melt faster. When the cheese starts melting turn off the heat.
- In a separate pot prepare the pasta noodles according to the package. Drain macaroni then toss them directly into the hamburger and cheese sauce.
- Lastly, taste for salt then serve.
Pasta meals you should add to your list
Taco Mac And Cheese
Taco mac and cheese in a creamy, velveeta cheese sauce with the perfect amount of taco spices.
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 can Rotel tomatoes and green chilis, drained & rinsed
- 2 packs taco seasoning
- 12 ounce can of evaporated milk ()
- 2 cup whole milk
- 8 ounce velveeta cheese
- 8 ounce block of sharp cheddar cheese, grated
- 8 ounce elbow macaroni noodles, dry
Instructions
- First, dice onion, green bell pepper and rinse and drain the can of tomatoes.
- In a large pot on medium high heat add a little oil and brown the ground beef.
- Once the ground beef is cooked, remove from the pot and add in the diced pepper and onions. Cook until they are both soft and starting to brown a bit, add a little oil if they look dry.
- Now, toss in the tomatoes and green chilies along with the ground beef. Lower the heat to medium and add in the milk, evaporated milk and the taco seasoning. Mix all those together.
- Next, add in the cheeses. Cut them up in cubes so they melt faster. When the cheese starts melting turn off the heat.
- In a separate pot prepare the pasta noodles according to the package. Drain macaroni then toss them directly into the hamburger and cheese sauce.
- Lastly, taste for salt then serve.
Tried this recipe?Leave a rating and comment, thank you