Tacoroni Recipes

ONE-PAN TACO MACARONI AND CHEESE RECIPE BY TASTY

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!

TACORITOS

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through., Spread 1/4 cup sauce in a greased 13x9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in baking dish. Pour remaining sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings as desired.

TACORITOS

Steps:

• Preheat oven 350 degrees-F.
• Melt shortening in skillet. Add flour and brown lightly to make a roux. Add red chili powder, garlic powder, and cold water. Simmer slowly until gravy thickens. Set aside.
• In a separate bowl, crush tomatoes. Add chilies and minced onion and blend well.
• Brown sausage, ground chuck and chopped onion in skillet. Drain excess grease. Add green chile sauce, refried beans and salt, to taste. Turn heat to low and simmer until warm. Prepare a 9 by 13-inch baking dish and place a couple of tablespoons of enchilada gravy on the bottom to prevent the food from sticking. Dip each tortilla in the gravy and lay flat in the baking dish. Spread meat filling across the center of the tortillas, top with shredded cheese and lettuce. Roll up the tortilla and when finished, pour leftover gravy over the tortillas. Sprinkle with more cheese. Bake for 10 to 15 minutes or until cheese is melted. Serve hot.

TACO-RONI

Steps:

• In large deep skillet, brown ground beef and onion (until meat is no longer pink).
• Drain and return meat to skillet.
• While beef is browning, cook pasta according to package directions.
• While pasta is cooking, add taco mix and water to ground beef; cook for 5 minutes or until water is absorbed (medium heat).
• When pasta is done, drain. Pour into meat mixture and add pepperoni.
• Add cheese, milk, salt and pepper.
• Stir until cheese is melted and pasta is covered with meat mixture.
• Dot with sour cream if desired.

TACORONI

Steps:

• Brown ground turkey in a large skillet (I use a non-stick wok as it is large enough to keep everything in it). Drain the fat from the turkey and then add the taco seasoning and water per packet instructions.
• Boil macaroni noodles until tender, drain and add the pasta to the meat mixture.
• Chop Velveeta into small cubes and add them to the pasta and meat mixture and stir until all of the Velveeta is melted. Then add the shredded cheese and allow to melt.

TACO-RONI

Steps:

• Place beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
• Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.