Ingredients

• 2 boxes macaroni and cheese
• 0.67 cups whole milk
• 5 tablespoons butter
• 1 pound ground beef
• 1 packet taco seasoning
• 0.5 cups onion
• 1 , 10 ounce
• 2 cups pepper Jack cheese
• sour cream , jalapeno slices, and chopped cilantro for topping

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 2 standard 12-cup muffin tins.
2. 2 Bring a large pot of salted water to a boil. Stir in macaroni and boil 5 minutes; drain and return to the pot. Stir in cheese packet, milk, and butter until well combined and creamy. Set aside and keep warm.
3. 3 Heat a large nonstick skillet over medium-high heat. Add beef and cook, stirring often and breaking up with a spatula, until browned and crumbly, about 5 minutes. Add taco seasoning and onion and cook for 2 minutes, stirring constantly. Add water and cook, scraping up any browned bits from the bottom of the pan. Stir in tomatoes and remove from heat.
4. 4 Stir beef mixture into prepared macaroni and cheese. Season to taste with additional taco seasoning. Stir in cheese. Scoop mixture into prepared muffin pans. Use a small spoon to create a small well in the center for toppings later. Alternatively, mixture can be placed in a lightly greased casserole dish and baked as a side dish.
5. 5 Bake in the preheated oven until browned around the edges and bubbly, 20 to 25 minutes. Let stand for 10 minutes. Serve with desired toppings.

Nutrition per serving