Velveeta Shells and Cheese Taco Mac
Servings: 6 servings
Equipment
Ingredients
Mac & Cheese
- 1 pound ground beef
- 1 taco seasoning packet
- 2 tablespoons tomato paste
- 24 ounces Velveeta Original Shells & Cheese two regular (12 oz) boxes or one (24 oz) family size
- 4 cups water
- ½ cup sour cream
Optional Toppings
- Chopped cilantro
- Sour cream
- Lime wedges
- Salsa
Instructions
- Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up as it cooks. Drain if desired.
- Season: Add the taco seasoning and tomato paste to the beef. Stir well to coat evenly and cook for about 1 minute until fragrant and the tomato paste deepens in color.
- Cook the pasta: Add the pasta to the ground beef and water to the pot (set the cheese pouches aside). Bring to a boil, then reduce the heat to simmer covered for about 9 to 11 minutes, stirring occassionally to prevent the pasta from sticking to the pot. Cook until the pasta is tender and most of the liquid is absorbed.
- Add the cheese sauce: Remove from the heat. Stir in the cheese sauce packets and sour cream until fully melted and creamy. If needed, add a splash of water to thin the consistency, if desired.
- Garnish: Serve warm with your choice of optional garnishes, such as chopped cilantro, sour cream, lime wedges, and salsa.
Notes
Make your own taco seasoning blend: 1 tablespoon chili powder, 1-½ teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon ground black pepper, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stove or in the microwave.
Freezer: This recipe can be frozen, but the texture of the cheese sauce may change slightly. For best results, freeze in individual portions for up to 3 to 4 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.
