Tonight’s dinner! Taco Mac and Cheese!
2 Tbsp olive oil
4 Tbsp butter
1lb ground beef
2 10oz cans of Rotel
1 tsp chili powder
1 tsp ground cumin
1 tsp onion powder
1/2 tsp garlic powder (I used garlic salt)
1/2 tsp paprika
1 pound of pasta (I used penne because I was out of macaroni)
Black pepper (to taste)
1 cup hot water (I just saved pasta water and added it)
1-2 cups milk
8 oz Velveeta
Shredded Colby Jack cheese, measure it with your heart (I used Mexican blend)
Whatever toppings you’d like (sour cream, salsa, etc)
Get a large pot and boil your water for pasta. When the pasta has about 5 minutes left, heat the oil and 2 Tbsp of butter in a pot and brown your ground beef. Add the seasonings, hot water, and rotel tomatoes (I drained one can so it wasn’t too runny) and heat till thickened. Drain your pasta and set aside. In the pasta pot, heat the milk and the remaining butter to a bubble (I only used 1 cup for this batch because my family likes it cheesier). Then add the Velveeta and stir till melted, do the same for the shredded. Add back your pasta and stir till combined. Pour in your meat mixture and stir. Heat through and enjoy!!