Name: Cheesy Taco Macaroni Skillet
Yield: 6 servings
Ingredients: 1 pound extra lean ground sirloin, cooked; 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; 0.25 teaspoon salt; 0.25 teaspoon pepper; Cumin; 0.125 0.25 teaspoon cayenne pepper; 0.5 teaspoon garlic powder; 1 teaspoon dried cilantro; 0.5 cup milk; 2 2.5 cups shredded cheddar cheese, can use cheddar jack

Ready in: 30 mins

Serves: 6 servings

Ingredients: 14

A delicious and comforting one-pan meal that combines the flavors of tacos with creamy macaroni and cheese.

Ingredients

1	pound extra lean ground sirloin, cooked
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
¹⁄₄	teaspoon salt
¹⁄₄	teaspoon pepper
•	cumin
¹⁄₈ - ¹⁄₄	teaspoon cayenne pepper
¹⁄₂	teaspoon garlic powder
1	teaspoon dried cilantro
¹⁄₂	cup milk
2 - 2 ¹⁄₂	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.
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!