With just 20 minutes of prep time and five ingredients, this cheesy, taco-inspired mac and cheese is sure to become a new family favorite.
What You Need
Original recipe yields 6 servings
1 lb. lean ground beef
2-3/4 cups water
1/3 cup TACO BELL® Thick & Chunky Salsa
1-1/2 tsp. chili powder
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
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Let's Make It
Brown meat in large skillet on medium-high heat; drain. Return meat to skillet.
Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until most the water is absorbed.
Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
For spicier flavor, prepare recipe using Mexican VELVEETA. Olé!
Top with 1/2 cup crushed tortilla chips, 1/4 cup chopped tomatoes and 1 sliced green onion before serving.
Prepare recipe as directed, using 2% Milk VELVEETA and/or substituting ground turkey for the ground beef.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.