Description
If you’re searching for a quick and comforting meal with a Tex-Mex twist, this Taco Mac and Cheese recipe delivers the perfect blend of creamy, cheesy pasta and bold taco flavor. With just a few pantry staples and minimal prep time, you can have a family-friendly dinner ready in no time. This dish combines the convenience of boxed macaroni and cheese with the heartiness of seasoned ground beef and the zesty kick of Rotel tomatoes.
Ingredients
- 1 pound ground beef or ground turkey
- 2 boxes macaroni and cheese (your preferred brand, plus boiling water, milk, and butter as required)
- 1 can Rotel (seasoned diced tomatoes)
- 1 packet taco seasoning (usually requires added water)
Instructions
- In a large pot, prepare the macaroni and cheese according to package directions using boiling water, milk, and butter.
- In a separate pan, brown the ground beef or turkey over medium heat.
- Drain excess fat from the meat.
- Add the taco seasoning and the required amount of water to the browned meat. Stir to combine.
- Stir in the can of Rotel tomatoes and let the mixture simmer until heated through.
- Once the macaroni and cheese is fully cooked, add it to the meat and tomato mixture.
- Stir everything together until well combined and creamy.
- Serve hot and enjoy.
Notes
- Serve Taco Mac and Cheese hot as a complete meal or alongside simple sides like a fresh green salad, steamed vegetables, or tortilla chips for added crunch. This dish pairs well with salsa, sour cream, or guacamole as optional toppings to enhance the flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in the microwave or on the stovetop over low heat, adding a splash of milk or water to restore creaminess if needed.
- For longer storage, Taco Mac and Cheese can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly. Avoid freezing if you have added fresh vegetables or dairy toppings to maintain the best texture.
