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Taco and Macaroni Skillet

Ingredients

  • 12 ounces extra-lean ground beef
  • 2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes in juice, undrained
  • 1 can (4 ounces) diced green chiles
  • 1 package (1.25 ounces) taco seasoning mix
  • 1 1/2 cups (6 ounces) dried elbow macaroni
  • 2/3 cup Evaporated Fat Free Milk
  • 1/4 cup (1 ounce) shredded cheddar cheese
  • Additional shredded cheddar cheese (optional)
  1. COOK beef in large nonstick skillet, stirring frequently, until brown; drain. Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
  2. ADD pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
  3. STIR in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle additional cheese over top. Cover; let stand for 5 to 10 minutes before serving.

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