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Taco Macaroni and Cheese
Ingredients
2 tablespoons extra virgin olive oil
1 cup sweet onion, diced
2 pounds lean ground beef such as 85/15 or 90/10
6 tablespoons taco seasoning, see our homemade version here or two store-bought packets of taco seasoning
1 10-ounce can Rotel diced tomatoes with chiles (mild or hot – your choice)
2 1/2 cups dry elbow noodles
3–4 cups of water
1 cup heavy cream
4 cups Monterey jack cheese, shredded
1 cup sharp white cheddar cheese, shredded
1/2 pound sliced white American cheese, cut into pieces
Cool Ranch Doritos (or other nacho chips), to garnish each portion
Instructions
In a large skillet with high sides or a Dutch oven, heat the olive oil over medium heat.
Once hot, add the onions and cook three minutes.
Add the beef and break up as you brown. Do not drain once browned.
Add the taco seasoning and stir to combine.
Add the canned tomatoes with their liquid, dry elbow noodles and three of the four cups of water and bring to a simmer.
As the noodles cook with the beef, you may need some or all of the fourth cup of water. Since pasta brands are all different, the amount of water and the cooking time will vary.
Once the pasta is tender, add the cream and all three cheeses and stir to combine over medium heat. Once hot, remove from the heat.
The final consistency should be thick and creamy similar to macaroni and cheese but with ground beef and tomatoes in it. As the mixture sits off-heat, it will thicken up more so if it is a little loose to start, the pasta will eventually absorb that liquid.
Serve with crushed Cool Ranch Doritos over each portion.
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