Taco Macaroni Skillet recipe

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Ingredients

12 ounces extra-lean ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes in juice, undrained
1 (4 ounce) can Ortega® Mild Diced Green Chiles
1 (1.25 ounce) package Ortega® Taco Seasoning Mix
½ cup dried elbow macaroni
1 cup shredded Cheddar cheese, divided
⅔ cup evaporated milk

Nutrition Info

198.6 calories
carbohydrate: 13 g
cholesterol: 47.3 mg
fat: 8.6 g
fiber: 0.7 g
protein: 15.9 g
saturatedFat: 4.9 g
servingSize: -
sodium: 550.9 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook beef in a large skillet, stirring frequently, until brown, drain.

  2. Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.

  3. Add pasta, return to a boil. Reduce heat to low, cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.

  4. Stir in evaporated milk. Remove from heat, stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover, let stand for 5 to 10 minutes before serving.

Recipe Yield

8 servings

Recipe Note

A Mexican take on classic mac & cheese! This creamy beef and noodle dish is perked up with green chiles, taco seasoning, and tomatoes. Perfect for taco night or any day of the week.

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