TACO MAC N CHEESE RECIPES

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TACO MAC & CHEESE RECIPE - FOOD.COM



Taco Mac & Cheese Recipe - Food.com image

I came up with this recipe on a night when I was super exhausted after work but wanted to at least attempt to cook something for dinner. This is quick, easy, and delish!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 9

7 1/4 ounces Kraft macaroni and cheese (1 box)
4 tablespoons butter
1/4 cup skim milk
1 lb extra lean ground beef
1 1/4 ounces taco seasoning (1 packet)
1 tablespoon louisiana hot sauce
1 tablespoon butter (seperate from the first 4)
1 cup water
1 cup reduced-fat cheddar cheese (shredded)

Steps:

  • Make box of macaroni and cheese as directed.
  • Meanwhile, brown ground beef and drain.
  • Add taco seasoning/water.
  • Simmer meat mixture for 5 minutes.
  • While simmering, add 1 tbsp hot sauce and 1 tbsp butter. Mix well.
  • Drain meat.
  • Add meat to macaroni and cheese, mix well.
  • Add shredded cheddar cheese, mix gently 'til melted.
  • Serve! YUM!

Nutrition Facts : Calories 348, FatContent 21.4, SaturatedFatContent 12.2, CholesterolContent 111.8, SodiumContent 1175.5, CarbohydrateContent 11.8, FiberContent 1.9, SugarContent 2, ProteinContent 26.8

TACO MAC & CHEESE RECIPE | MYRECIPES



Taco Mac & Cheese Recipe | MyRecipes image

When taco night meets mac and cheese, magic happens. Melty cheese, hearty ground beef, and a creamy Tex-Mex inspired sauce come together in this taco-mac skillet for a maximum comfort food meal. You can absolutely prep this cheesy dinner bake ahead of time to make for even easier weeknight prep; simply assemble (following the recipe through step 4), then cover tightly and refrigerate until you’re ready to bake (add a few minutes to the bake time if you’re going from the fridge to the oven). You can typically find taco skillet sauce shelved near the dry taco seasoning and tortillas in the supermarket.

Provided by Pam Lolley

Total Time 50 minutes

Yield Serves 8 (serving size: about 1 1/2 cups)

Number Of Ingredients 12

12 ounces uncooked elbow pasta
1 pound 80/20 ground chuck
1 cup chopped yellow onion (from 1 onion)
½ cup chopped red bell pepper (from 1 bell pepper)
1 (8-oz.) pkg. ground beef taco skillet sauce with mild red chile and cumin (such as Frontera Brand)
2 (8-oz.) blocks Monterey Jack cheese, shredded (about 4 cups)
4 ounces mild Cheddar cheese, shredded (about 1 cup)
½ cup (4 oz.) unsalted butter
½ cup (about 2 1/8 oz.) all-purpose flour
1 teaspoon kosher salt
3 cups whole milk
Toppings: sour cream, halved cherry tomatoes, thinly sliced fresh jalapeños, fresh cilantro leaves

Steps:

  • Preheat oven to 350°F. Prepare pasta according to package directions, cooking to al dente; drain well, and set aside.
  • Combine ground beef, onion, and bell pepper in a large Dutch oven over medium-high. Cook, stirring often, until beef is thoroughly cooked and onions and peppers are soft, 10 to 12 minutes. Remove from heat, and drain off any liquid. Stir in taco sauce and cooked pasta.
  • Toss together shredded cheeses in a medium bowl; reserve 1 1/2 cups of the cheese mixture. 
  • Melt butter in a large saucepan over low; whisk in flour and salt until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; increase heat to medium, and cook, whisking constantly, until milk mixture is thickened and bubbly, 7 to 8 minutes. Stir sauce into pasta mixture. Stir in remaining 3 1/2 cups of cheese. Spoon mixture into a lightly greased (with cooking spray) 12-inch ovenproof skillet or a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top evenly with reserved 1 1/2 cups cheese. 
  • Bake in preheated oven until bubbly and golden brown, 35 to 40 minutes. Serve immediately with desired toppings.

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