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Taco Macaroni Skillet

Course Dinner
Servings 5

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • Garlic Salt to taste
  • Salt and Pepper to taste
  • 2 cups water
  • 1 14.5 oz can diced tomatoes in juice undrained
  • 1 can diced green chiles 4-ounce
  • 1 1/2 cups dried elbow macaroni
  • 2/3 cup NESTLÉ® CARNATION® Evaporated Milk I get the low fat
  • 2 cups shredded cheddar cheese – divided use I only sprinkle on the boys plates

Instructions

  • Cook beef in a large skillet along with the chili powder, garlic salt, salt and pepper, stirring frequently, until brown; drain.
  • Stir in water, tomatoes with juice & chiles.
  • Cook until mixture comes to a boil.
  • Add pasta; return to a boil.
  • Reduce heat to low, then cover.
  • Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
  • Stir in evaporated milk.
  • Remove from heat; stir in 1/4 cup cheese.
  • Sprinkle remaining cheese over top.
  • Cover; let stand for 5 to 10 minutes before serving.