A Mexican take on classic mac & cheese! This creamy beef and noodle dish is perked up with green chiles, taco seasoning, and tomatoes. Perfect for taco night or any day of the week.
Ingredients
- 12 ounces extra-lean ground beef
- 2 cups water
- 1 can diced tomatoes in juice , 14.5 ounce
- 1 can Ortega® Mild Diced Green Chiles , 4 ounce
- 1 package Ortega® Taco Seasoning Mix , 1.25 ounce
- 0.5 cups dried elbow macaroni
- 1 cup shredded Cheddar cheese , divided
- 0.67 cups evaporated milk
Instructions
-
1
Cook beef in a large skillet, stirring frequently, until brown; drain.
-
2
Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
-
3
Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
-
4
Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover; let stand for 5 to 10 minutes before serving.
Nutrition Facts
Per serving
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