Taco Macaroni Skillet
"A quick and easy dinner, the whole family will enjoy."
Servings: 4
Ingredients
- 1 lb. lean ground beef
- 2 c. water
- 1 (14.5 oz.) can diced tomatoes un-drained
- 1 (4 oz.) can diced green chilies
- 2 tsp. chili powder
- 1 1/2 c. ( 6 oz.) dried elbow macaroni
- 2/3 c. evaporated milk
- 1 c. cheddar cheese shredded
- Additional shredded cheddar cheese (optional)
Instructions
- Cook beef in a large nonstick skillet over medium-high heat, stirring frequently, until no longer pink, drain.
- Stir in water, tomatoes with juice, chilies and chili powder. 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 additional cheese over top. Cover and let stand for 5 to 10 minutes before serving.
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