This mac and cheese made with ground beef and salsa is a quick and delicious skillet dish that’s ideal for busy weeknights.
What You Need
Original recipe yields 6 servings
1 lb. ground beef
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1-3/4 cups water
2 cups (8 oz.) elbow macaroni, uncooked
3/4 lb. (12 oz.) 2% Milk VELVEETA®, cut up
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Let's Make It
Brown meat in large skillet; drain.
Add salsa and water; mix well. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until macaroni is tender.
Add VELVEETA; cook until melted, stirring frequently.
Substitute rotini or bow tie pasta for elbow macaroni.
Prepare as directed, using VELVEETA®.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 to 6 servings.
* 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.