Velveeta Taco Mac And Cheese
Velveeta taco mac and cheese is a budget-friendly and family-friendly meal. Perfect for a busy weeknight because it's also a one pot meal!
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Servings: 6
Ingredients
- 1 pound ground beef
- 8 ounces pasta shells about 2½ cups of dry noodles
- 2 cups water
- 1 ounce taco seasoning 1 packet
- 10 ounces Rotel or diced tomatoes and green chilies
- ¾ cup milk
- 8 ounces Velveeta cheese
Instructions
- In a large, deep skillet or pot over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat if needed.
- Stir in the taco seasoning, canned tomatoes with green chilies (with juice), pasta, and water. Mix well.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the milk and cubed Velveeta cheese. Continue stirring gently over low heat until the cheese melts and the sauce is creamy (about 3–5 minutes.)
- Spoon into bowls and serve immediately. Optionally, top with chopped cilantro, sour cream, or jalapeños.
Notes
- Substitute Velveeta with any cheese that melts well.
- This recipe is designed as a one-pot dish. Cooking the pasta with the meat and tomatoes allows it to absorb tons of flavor from the taco seasoning and broth. You can cook the pasta ahead of time and then just combine in the skillet with ready.
- Use a deep skillet so your pan doesn't overflow.
- Stir frequently while simmering to prevent pasta from sticking to the bottom and ensure even cooking.
- Adjust liquid as needed: If the mixture seems dry before the pasta is done, add a little extra broth or water.
Nutrition
Serving: 1 | Calories: 451kcal | Carbohydrates: 39g | Protein: 27g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1054mg | Potassium: 553mg | Fiber: 3g | Sugar: 8g | Vitamin A: 919IU | Vitamin C: 7mg | Calcium: 293mg | Iron: 3mg
