Macaroni And Cheese With Ground Beef And Rotel Preheat your oven to 350° f and grease a baking pan with nonstick cooking spray. heat the butter in a saucepan over medium heat. when the butter is melted, add the flour and stir to combine. continue cooking until the mixture begins to bubble. add the milk to the saucepan and whisk until everything is just combined. In a large skillet over medium heat, brown the ground beef. cook until it's no longer pink. drain excess grease. add the taco seasoning along with the tomato sauce and rotel. reduce heat to medium low and cook the taco beef mixture for 3 to 5 minutes until it thickens. add the taco meat to the prepared mac and cheese.
Velveeta Mac And Cheese Ground Beef Recipe Bryont Blog Preheat oven to 350 degrees. cook elbow macaroni according to package directions. while this is cooking, in a 9" x 13" dish, mix the diced tomatoes with mild green chilies, mushroom soup, and sour cream. stir in half of the mozzarella cheese and half of the cheddar cheese. when macaroni is cooked and drained, mix with the soup mixture. Add the taco seasoning, 1 4 c. water and 2 cans of rotel, with the juice. stir together and bring to a simmer. simmer for about 1 2 minutes. remove meat from skillet and transfer to a bowl. cover to keep warm. rinse out skillet. in the same skillet, begin making the cheese sauce. over medium heat melt the butter. Prepare macaroni and cheese in large saucepan according to package directions, except omit milk. step two. meanwhile, cook and stir beef in large skillet over medium high heat until crumbled and no longer pink; drain. stir in undrained tomatoes. reduce heat to low; simmer 5 minutes, stirring occasionally. step three. In a separate skillet, brown and crumble ground beef. drain excess grease. place meat back in skillet and add taco seasoning and water. keep heat on medium low and allow mixture to thicken. when ready, combine taco meat with prepared macaroni and cheese. stir well. this stuff is so good just like this.
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