TACO MAC & CHEESE
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!
Provided by megs_
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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!
CHEESY TACO MAC & CHEESE
Salsa and ground beef plus our secret (now your secret) blend of spices stirred into everyone's favorite mac and cheese: best thing east or west of the Rio Grande.
Provided by My Food and Family
Categories Home
Time 20m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Prepare Dinner in large saucepan as directed on pkg.
- Add remaining ingredients; mix well.
- Cook until heated through, stirring occasionally.
Nutrition Facts : Calories 520, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 890 mg, Carbohydrate 52 g, Fiber 2 g, Sugar 9 g, Protein 24 g
TACO MAC AND CHEESE
Guilt-free comfort food? It's possible with this incredible taco mac and cheese recipe! Whole-grain pasta, creamy Mexican cheese and taco seasoning take this meal to the next level.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. Cook pasta as directed on package, omitting salt and oil and using minimum cook time. Drain and return to saucepan.
- Meanwhile, in 2-quart saucepan, heat squash and broth to boiling over high heat; reduce heat. Cover; simmer 15 minutes or until squash is tender. Stir in milk and taco seasoning. Return to boiling; remove from heat. Place squash mixture in blender. Cover; blend on medium speed 20 seconds or until smooth. Return to saucepan. Stir in 1 cup of the cheese until melted. Pour over pasta; mix well. Pour mixture into casserole. Top with tomato slices.
- Bake uncovered 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake 4 to 5 minutes longer or until cheese is melted.
- Divide pasta mixture among 4 plates. Top each serving with 1 tablespoon each salsa and sour cream. Crumble 3 tortilla chips over each. Garnish with cilantro. Serve immediately.
Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 20 mg, Fat 1/2, Fiber 7 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 5 g, TransFat 0 g
TACO MAC 'N' CHEESE
Provided by James Briscione
Categories main-dish
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- Place a large saute pan over high heat, add the ground beef and taco seasoning, reserving 1 tablespoon of the mix for the Perfect Cheese Sauce. Mix thoroughly. Cook, stirring often using a wooden spoon or spatula to break the meat into small crumbles. Continue cooking until the meat releases its liquid, and then cook further until all the liquid has evaporated and the meat begins to brown, about 10 minutes.
- Combine the Perfect Cheese Sauce and cooked pasta in a large bowl. Pour in the cooked meat and stir to combine. Pour into a 9- by 13-inch baking dish. Level the pasta with the back of a spoon or spatula. Scatter the grated Cheddar over the pasta. Bake until browned and bubbling, 10 to 12 minutes. Remove and let cool 5 minutes.
- Immediately before serving, scatter the sour cream, lettuce and fresh tomato over the mac 'n' cheese.
- Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
- Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
- Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.
EASY TACO MAC AND CHEESE
This is a simple macaroni and cheese recipe with a taco twist. There are multiple ways to mix it up and leave out or use ingredients that you do or don't have. Would love feedback on ways you have mixed it up and what tasted best! Thank you for using. When serving, you can also top the dish with lettuce, tomato, onions, and sour cream.
Provided by Sarah Jayne Jeffries
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h1m
Yield 10
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
- Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted, about 25 minutes.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 30.8 g, Cholesterol 66.1 mg, Fat 19.9 g, Fiber 2.5 g, Protein 21.4 g, SaturatedFat 11.2 g, Sodium 965.5 mg, Sugar 4.3 g
CHEESY SALSA MAC
Cheesy skillet pasta with ground beef. Use hot salsa for a nice kick.
Provided by shackbart
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes.
- Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes.
- Stir cheese food and Cheddar cheese into the pasta mixture; cook until the cheese melts completely, 5 to 7 minutes.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 30.4 g, Cholesterol 102.5 mg, Fat 26.2 g, Fiber 2.2 g, Protein 32.1 g, SaturatedFat 13.8 g, Sodium 1209.5 mg, Sugar 8.2 g
CHEESY TACO MACARONI BAKE
Make and share this Cheesy Taco Macaroni Bake recipe from Food.com.
Provided by CycloneMommy
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Prepare macaroni and cheese as directed (with milk and butter).
- Brown ground beef, prepare with taco seasoning and water as directed on packet.
- Stir sour cream into macaroni and cheese.
- Place 1/2 macaroni and cheese mixture in greased 9x9 baking dish.
- Layer 1/2 of meat and half of cheese.
- Top with remaining macaroni mixture.
- Bake 15 minutes.
- Remove from oven, top with salsa and remaining cheese.
- Bake additional 5 minutes.
- Serve.
Nutrition Facts : Calories 832.5, Fat 54.2, SaturatedFat 29.8, Cholesterol 180.7, Sodium 1265.8, Carbohydrate 43.2, Fiber 2.1, Sugar 7.6, Protein 43.2
CHEESY MAC & CHEESE
Everyone comes home for dinner when I make this homemade macaroni and cheese. It also receives great compliments at potlucks. -Debra Sult, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the flour, cream, half-and-half, sour cream, egg, mustard, cayenne, salt, pepper and nutmeg until smooth., Drain pasta. Transfer to a greased 2-1/2-qt. baking dish. Stir in cubed cheeses. Top with cream mixture. Sprinkle with shredded cheese., Bake, uncovered, at 350° until bubbly and golden brown, 30-40 minutes.
Nutrition Facts : Calories 563 calories, Fat 43g fat (28g saturated fat), Cholesterol 172mg cholesterol, Sodium 648mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
VELVEETA® TACO MAC & CHEESE
With just 20 minutes of prep time and five ingredients, this cheesy, taco-inspired mac and cheese is sure to become a new family favorite.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Brown meat in large skillet on medium-high heat; drain. Return meat to skillet.
- Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until most the water is absorbed.
- Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 630 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 10 g
ONE-POT CHEESY TACO PASTA RECIPE BY TASTY
Here's what you need: ground beef, tomato, whole kernel corn, tomato sauce, water, taco seasoning, salt, pepper, elbow macaroni, colby jack cheese
Provided by Chandreyee Sen
Categories Dinner
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
- Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
- Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
- Remove from heat. Sprinkle cheese on top and cover.
- Serve once cheese is melted!
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, Sugar 5 grams
ONE-PAN TACO MACARONI AND CHEESE RECIPE BY TASTY
Here's what you need: olive oil, ground beef, small white onion, garlic, taco seasoning, small macaroni, water, beef stock, shredded white cheddar, tomato, green onion
Provided by Iris Tian
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a 4-quart chicken fryer, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften.
- Add garlic and stir for 30 seconds.
- Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.
- Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan. Stir to combine.
- Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan.
- Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.
- Turn off heat and add the shredded cheese. Stir until cheese is completely melted.
- Top with green onions.
- Enjoy!
Nutrition Facts : Calories 1023 calories, Carbohydrate 81 grams, Fat 49 grams, Fiber 3 grams, Protein 52 grams, Sugar 13 grams
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TACO MAC & CHEESE RECIPE | MYRECIPES
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4/5 (1)Total Time 50 mins
- 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.
- 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.
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