Skillet Taco Macaroni

*Parsley*'s Note:

A quick skillet meal. Only 1 skillet to wash...woohoo! A kid-pleaser at my house.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 lb extra lean ground sirloin
• 1 small onion , chopped
• 16 ounces can tomato sauce
• 16 ounces can water , use the empty tomato sauce can
• 16 ounces can diced tomatoes and green chilies , undrained
• 3 cups uncooked elbow macaroni
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½-1 teaspoon cumin
• 1⁄8;-¼ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• 1 teaspoon dried cilantro
• ½ cup milk
• 2 -2 ½ cups shredded cheddar cheese , can use cheddar-jack

Directions:

1. In a large skillet, brown and crumble the ground sirloin with the chopped onion until no longer pink; drain excess fat, if desired (there shouldn't be that much if you've used the extra lean ground sirloin).
2. Return cooked beef/onions to skillet. Add the tomato sauce, water, diced tomatoes, dry macaroni and seasonings. Stir well and bring to a boil.
3. Reduce heat to medium-low. Cover tightly and simmer for 12-15 minutes (stirring once or twice) or until macaroni is tender.
4. Add milk and cheese and stir well, until cheese is smooth and melted.
5. Serve.

Reviews

[sjanee11]

I thought this was an amazing meal. Very good!

[HealthfulCook]

This was just okay, it was missing something. It has potential but it needs more flavor and it doesn't taste anything like tacos.

[SmallTownGirl]

This made a nice lunch for us. I used a container of cooked and seasoned ground chuck (with carrots and tomatoes) from my freezer stash and followed the recipe starting with adding the tomatoe sauce. It went together in a flash.