Preparation Time: 25 minutes
Serves: 4-6
Ingredients:
1 pound ground beef
1 can (15 ounces) chili beans
1 cup sweet corn kernels (fresh, frozen, or canned)
1 can (10 ounces) mild Rotel diced tomatoes and green chilies
2 tablespoons taco seasoning mix (store-bought or homemade)
1 box (16 ounces) elbow macaroni or any pasta of your choice
1 pound Velveeta cheese, cubed
Salt and pepper, to taste
Optional toppings: chopped fresh cilantro, diced tomatoes, sour cream, or shredded cheese
Instructions:
1. Cook the Ground Beef:
In a large skillet over medium-high heat, cook the ground beef until it’s browned and fully cooked, breaking it apart into crumbles as it cooks.
Drain any excess fat.
2. Add the Beans and Vegetables:
To the cooked ground beef, add the can of chili beans (undrained), sweet corn, and the can of mild Rotel diced tomatoes and green chilies.
Stir in the taco seasoning mix.
Cook for a few minutes, allowing the flavors to meld, and then reduce the heat to low to keep it warm.
3. Cook the Pasta:
While the beef mixture is simmering, cook the elbow macaroni (or your chosen pasta) according to the package instructions until it’s al dente.
Drain the pasta and set it aside.
4. Prepare the Cheese Sauce:
In a microwave-safe bowl, place the cubed Velveeta cheese.
Heat the cheese in the microwave in 30-second intervals, stirring between each interval, until it’s fully melted and smooth.
5. Combine Everything:
In a large mixing bowl, combine the cooked pasta and the cheese sauce.
Stir until the pasta is coated evenly with the cheese sauce.
6. Add the Beef Mixture:
Pour the beef mixture with beans, corn, and Rotel over the cheesy pasta.
Gently fold the beef mixture into the pasta until everything is well combined.
Season with salt and pepper to taste.
7. Serve:
Serve your Velveeta Taco Mac and Cheese hot.
Optionally, garnish with chopped fresh cilantro, diced tomatoes, sour cream, or shredded cheese.