Cheesy Taco Macaroni Skillet
A delicious and comforting one-pan meal that combines the flavors of tacos with creamy macaroni and cheese.
Ingredients
| 1 | lb extra lean ground sirloin, cooked |
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| 1 | small onion, chopped |
| 16 | ounces can tomato sauce |
| 16 | ounces can water, use the empty tomato sauce can |
| 16 | ounces can diced tomatoes and green chilies, undrained |
| 3 | cups uncooked elbow macaroni |
| ¼ | teaspoon salt |
| ¼ | teaspoon pepper |
| cumin | |
| ⅛-¼ | teaspoon cayenne pepper |
| ½ | teaspoon garlic powder |
| 1 | teaspoon dried cilantro |
| ½ | cup milk |
| 2-2 ½ | cups shredded cheddar cheese, can use cheddar-jack |
Instructions
| 1. | In a large skillet, cook and crumble the extra lean ground sirloin with the chopped onion until well-browned; drain excess fat, if desired. |
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| 2. | Return the cooked beef and onions to the skillet. Add the rich tomato sauce, water, diced tomatoes with green chilies, dry elbow macaroni, and a blend of seasonings. Stir thoroughly and bring the mixture to a vigorous boil. |
| 3. | Reduce the heat to medium-low, cover the skillet tightly, and allow it to simmer for 12-15 minutes, stirring occasionally, until the macaroni is tender. |
| 4. | Stir in the milk and shredded cheddar cheese until the cheese is fully melted and the sauce is creamy. |
| 5. | Serve the Cheesy Taco Macaroni Skillet hot and enjoy! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 548 kcal |
| Protein | 34 g |
| Fat | 23.9 g |
| Carbohydrates | 49 g |
| Fiber | 3.1 g |
| Sugar | 5.3 g |
Published on Jul 20, 2024 by Luminița