Traditional mac and cheese with a Mexican twist! Taco spice, green chiles, and tomatoes liven up this creamy beef and noodle dish. This dish is ideal for taco night or any day of the week.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 12 ounces extra-lean ground beef
- 2 cups water
- 1 (14.5 ounce) can diced tomatoes in juice, undrained
- 1 (4 ounce) can Ortega® Mild Diced Green Chiles
- 1 (1.25 ounce) package Ortega® Taco Seasoning Mix
- ½ cup dried elbow macaroni
- 1 cup shredded Cheddar cheese, divided
- ⅔ cup evaporated milk
Instructions
- Cook beef in a large skillet, stirring frequently, until brown; drain.
- Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
- Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
- 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
| Calories | 199 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 551 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe is written incorrectly here – this is why it’s turning out soupy. From the Ortega website, it’s supposed to have 1 1/2 cups macaroni (not 1/2 cup. The only other changes that I made were using beef broth instead of water, and I mixed 1/2 cup of cheese in at the end and skipped melting any on top. It was good for a quick meal.
Great idea, terrible recipe. The half cup of macaroni didn’t look right to me at all, I more than doubled the macaroni and kept liquids the same, and it was still soupy, and I never added the evaporated milk, it was so soupy there was no way I was going to add more liquid. I see this is from Ortega, looks like something written at a desk without anyone ever making it. I will probably adjust and make as a casserole next time to give it another chance.
I found this recipe very easy and delicious. My family really enjoyed.
This recipe is overall very good. I do however think that it may need a full cup of the macaroni so it is less soupy. Flavor wise is good, but I would recommend adjusting the salt if needed. Will make it again!
Very tasty … I added a little more macaroni to make it a little thicker, but no other changes.