Taco Mac and Cheese
Serves: 12
Total Cook Time: 40
Prep Time: 15
Cook Time: 25
Ingredients
- 2 Tbsp olive oil
- 2 pounds ground beef 85-90% lean
- 2 onions, chopped or diced
- 2 Tbsp minced garlic
- 5 Tbsp taco seasoning
- 1 lbs small dry pasta
- 6 cups beef broth
- 4 cups of sharp cheddar cheese (vegan)
- 2 cans diced Rotel tomatoes
- 1/2 tsp cayenne
Instructions
- 3 quart pot, heat olive oil on medium heat. Cook onions until slightly soft (3 minutes).
- Add garlic and stir 30 seconds. Add ground beef and 2 tablespoons of taco seasoning. Cook beef until no pink. Drain and return to pot.
- Add broth, pasta, tomatoes with juice and remaining taco seasoning.
- Cover pan and cook on low heat for 15 min, stirring occasionally to keep pasta from sticking to the bottom of the pot.
- Remove the cover, increase heat to medium and stir pasta until most liquid gone. (If liquid already gone, omit step).
- Turn off heat and add shredded cheese, reserving some for to top. Stir until cheese melted.
- Divide into serving bowls, add/top crushed chips, cilantro, green onions, avocado/guacamole, olives, and/or sour cream as desired.
