Taco Mac and Cheese

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Taco Mac and Cheese recipe, including step-by-step instructions to guide you through the cooking process.

Detailed Recipe: Taco Mac and Cheese

Ingredients

  • Pasta:
  • 1 lb pasta (you used penne; macaroni works too)
  • Meat and Veggies:
  • 1 lb ground beef
  • 2 10 oz cans of Rotel tomatoes (one can drained)
  • Seasonings:
  • 2 Tbsp olive oil
  • 4 Tbsp butter (divided)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1/2 tsp garlic powder (or 1/2 tsp garlic salt)
  • 1/2 tsp paprika
  • Black pepper (to taste)
  • Liquid:
  • 1 cup hot water (or saved pasta water)
  • 1-2 cups milk (adjust based on desired creaminess)
  • Cheese:
  • 8 oz Velveeta (cubed for easy melting)
  • Shredded Colby Jack cheese (or Mexican blend; measure to taste, typically 1-2 cups)
  • Toppings (optional):
  • Sour cream
  • Salsa
  • Chopped green onions, jalapeños, or cilantro (if desired)

Equipment

  • Large pot for boiling pasta
  • Large skillet for browning meat
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Colander for draining pasta

Instructions

  1. Boil the Pasta:
  • Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt if desired.
  • Once boiling, add the 1 lb of pasta (penne or macaroni) and cook according to package instructions until al dente (typically about 7-9 minutes).
  • Reserve 1 cup of pasta water before draining the pasta, then drain and set aside.
  1. Cook the Ground Beef:
  • In a large skillet, heat 2 Tbsp of olive oil and 2 Tbsp of butter over medium-high heat.
  • Once hot, add 1 lb of ground beef. Use a spatula to break the meat apart and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
  1. Season the Meat:
  • Add the following seasonings to the browned beef:
    • 1 tsp chili powder
    • 1 tsp ground cumin
    • 1 tsp onion powder
    • 1/2 tsp garlic powder (or garlic salt)
    • 1/2 tsp paprika
    • Black pepper (to taste)
  • Stir the mixture to combine the seasonings with the meat.
  1. Add Rotel and Liquid:
  • Pour in the 2 cans of Rotel tomatoes (draining one can to reduce excess liquid) along with 1 cup of hot water.
  • Stir well and let it simmer for about 5-7 minutes, allowing the mixture to thicken slightly.
  1. Prepare the Cheese Sauce:
  • In the same pot you used for the pasta, reduce the heat to medium and add the remaining 2 Tbsp of butter.
  • Once melted, add 1-2 cups of milk and bring it to a gentle bubble (you can adjust the milk based on how creamy you want your mac and cheese).
  • Add the 8 oz of cubed Velveeta and stir until melted and smooth.
  • Gradually stir in the shredded Colby Jack cheese (or Mexican blend) until completely melted and well combined.
  1. Combine Everything:
  • Add the drained pasta back into the pot with the cheese sauce and stir until well coated.
  • Pour in the seasoned meat and Rotel mixture, stirring gently to combine all ingredients evenly.
  1. Heat Through:
  • Continue cooking on low heat for another 2-3 minutes, just until everything is heated through.
  1. Serve:
  • Spoon the Taco Mac and Cheese into bowls and top with your favorite toppings like sour cream, salsa, or chopped green onions.
  • Enjoy your cheesy, flavorful dinner!

Tips for Success

  • Customize: Feel free to add other mix-ins such as black beans, corn, or diced bell peppers for added flavor and nutrition.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or microwave, adding a splash of milk if needed to restore creaminess.
  • Spice Level: Adjust the amount of chili powder or add sliced jalapeños for more heat, if desired.

This detailed recipe will help you create a delicious and comforting Taco Mac and Cheese that your family will love! Enjoy your dinner! 🍽️

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