Description
A flavorful twist on classic mac and cheese, this Taco Mac and Cheese with Rotel combines creamy pasta with seasoned ground beef, tomato sauce, and zesty diced tomatoes with green chiles for a quick and delicious weeknight meal.
Ingredients
Mac and Cheese
- 24 ounce box mac and cheese (Velveeta Mac and Cheese recommended)
Meat and Sauce
- 1 pound lean ground beef
- 8 ounce can tomato sauce
- 10 ounce can Rotel (diced tomatoes with green chiles)
- 1 packet taco seasoning mix
Instructions
- Prepare the Mac and Cheese: Cook the macaroni and cheese according to the package directions. Once prepared, keep it in the large pot for easy mixing later.
- Cook the Ground Beef: Heat a large skillet over medium heat and add the ground beef. Brown it thoroughly, cooking until no pink remains. Drain any excess grease from the skillet.
- Make the Taco Meat Mixture: To the cooked beef, add the taco seasoning, tomato sauce, and Rotel. Reduce the heat to medium-low and simmer for 3 to 5 minutes, allowing the mixture to thicken and flavors to meld.
- Combine and Serve: Pour the taco meat mixture into the prepared mac and cheese pot. Stir well to combine all ingredients evenly. Serve hot and enjoy your flavorful Taco Mac and Cheese!
Notes
- Use lean ground beef to reduce grease and keep the dish lighter.
- For extra spice, add a pinch of cayenne or hot sauce when simmering the taco meat.
- Can be garnished with shredded cheese, chopped cilantro, or sliced jalapeños for added flavor.
- Leftovers store well in the fridge for up to 3 days; reheat gently on stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
