My guys love Macaroni and Cheese. They love tacos. So why not give them what they love in one dish? Better still, this is a skillet supper. As in one pot or skillet is all it takes. Gotta love that!
Don’t you just hate it when people tell you to “be like everybody else”? It drives me nuts. And that’s why I am so glad that today we can all dance about to our own drum without judgement. Throw open the door to possibility. Taco Mac and Cheese – why not? If we can put tuna fish in Mac and Cheese, we can put just about anything in Mac and Cheese. This skillet supper is bright, colorful, easy to make and best of all it tastes great!
Are your kids back in school already? Then you need something that is this easy. Life is busy enough, right?
Taco Macaroni Skillet Supper
1 lb Ground Chuck
1 cup Longhorn Cheese, shredded
2 Green onions, sliced
2 Roma Tomatoes, chopped
2 Tablespoons Taco Seasoning, mild or hot
2 1/2 cups Beef Broth
2 cups Elbow Macaroni, uncooked
1/2 cup Sour Cream
In a large skillet, brown the ground beef, breaking it into small pieces as it cooks.
While the meat is cooking, shred the cheese and set aside.
Chop the green onions and tomatoes. Set aside
Once the meat is cooked, drain and return to the skillet. Add taco seasoning, beef broth and macaroni. Mix well; bring to a boil. Lower heat, cover and simmer 8 to 10 minutes or until the macaroni is cooked and most of the broth has evaporated. Check the progress and stir occasionally as it simmers.
Once done, remove from heat. Stir in the sour cream. Sprinkle with cheese, tomatoes and green onions. Serve straight from the skillet and enjoy.
Recipe inspired by Pillsbury Taco Skillet Dinner