Name: Taco Macaroni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican inspired
Ingredients: ¾ pound 93% lean beef; 1 tablespoon taco seasoning (homemade or package); ½ cup yellow onion (chopped); ½ cup red bell pepper (chopped); ½ cup green bell pepper (chopped); 10 oz can Rotel diced tomatoes with green chiles; 1 ½ cups beef broth; ½ cup milk; 8 ounces macaroni (elbows, baby shells, etc (or gluten-free pasta)); 1 cup Mexican blend cheese ( or Monterey jack cheese)

1

Heat a large, deep skillet on medium high heat and add the beef and taco seasoning. Cook, breaking the meat up into small pieces until browned, 5-6 minutes. Add the onion and bell peppers; cook until aromatic; 2 to 3 minutes.

2

Stir in the canned tomato and beef broth and bring to a boil. Add the macaroni and make sure to submerge pasta into the liquid.

3

Lower heat to medium-low and cover. Cook 8 to 10 minutes, stirring halfway until the pasta is almost tender and the liquid is mostly absorbed.

4

Uncover, add the milk, and cook, covered stirring periodically medium-low until pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes.

5

Remove from heat, uncover and add cheese. Stir to combine

Taco Macaroni

Ingredients

10 Ingredients

Instructions

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