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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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