Taco beef, macaroni, queso…what’s not to love! For your next Taco Tuesday, give this awesome recipe a try. With just 5 simple ingredients, this family-friendly meal is on the table in no time. This delicious Queso Macaroni and Cheese with Taco Beef comes together perfectly, loaded with kick and flavor. A must-try for mac and cheese and queso fans! An Easy Meal in under 30 Minutes! Garnish with grated Parmesan cheese when serving.Queso Macaroni and Cheese with Taco Beef – Only 5 ingredients! A quick and easy, budget-friendly meal made with elbow macaroni, ground beef, diced tomatoes and green chiles, taco seasoning and queso. If the tomatoes are a tad acidic, add a teaspoon of sugar while simmering.If you want the tomatoes thicker, add a slurry of cornstarch and water (1 teaspoon/2 tablespoons) or add 1/4 cup of the pasta cooking water to the simmering tomatoes to make it thicker.Don’t have diced or stewed tomatoes, you can substitute canned tomato sauce.If you want some diced onions and garlic, chop fine and cook with the bacon fat until tender before adding the tomatoes.Sprinkle some crushed red pepper flakes in the last few minutes of simmering for a little kick.Use a combination of diced and stewed tomatoes for the best flavor combination.Cook the macaroni in chicken broth for a richer flavor.If you don’t have bacon grease, just add 2 tablespoons of butter instead.Enjoy!įor the full recipe and detailed baking instructions, please see the recipe card at the end of this post. Garnish with fresh parsley and grated Parmesan cheese. Let the macaroni and tomatoes simmer for an additional few minutes to allow the flavors to mix.įourth: If the sauce is too thin you can add a little of the pasta water or a cornstarch slurry to thicken it. When the pasta is done, add the cooked noodles and stir to combine. Third: Reduce heat and simmer for 10 minutes. add cooked pasta simmer 5 minutes more and serve Second: While the pasta is cooking, in a large sauce pan or deep skillet, add the bacon fat over medium heat. Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board! add tomatoes to bacon fat simmer for 10 minutes How to make Macaroni and Tomatoesįirst: Cook the macaroni in salted water according to package directions. If you don’t have it, just use butter instead. I still have one and use it instead of butter or when want to add a little smoky flavor to a dish. If you like the flavor of these, feel free to use two cans of these.īacon Fat – I grew up having an enamel mug of bacon grease in the fridge to use for a variety of dishes. Stewed Tomatoes – I like to use the original recipe variety because it has a little onion, celery, and bell pepper. You can also use crushed or pureed tomatoes in a pinch. Long spaghetti noodles or large tubes tend to be too large for this dish.ĭiced Tomatoes – Don’t have a can of petite diced tomatoes? Use whole tomatoes and just chop or break them into smaller pieces before adding. Read my disclosure policy here.Įlbow macaroni – This is the classic noodle shaped used in this dish but feel free to use any small shaped pasta. As an Amazon Associate, I earn from qualifying purchases. No matter how to make it your own, your family will love it! This post may contain affiliate links. This Macaroni and Tomatoes recipe can be served as a side dish or you can add ground beef, and turn it into a main dish that is still delicious while being budget friendly. But if she was out of cornmeal, a slice of hot buttered toast worked just as well. I admit I would even crumble some on top. This dish is amazing when served with skillet cornbread. Tender elbow macaroni simmered in stewed tomatoes with a bit of bacon fat (saved in the fridge) served nice and hot! Absolute comfort food! When times were tough she could still make a delicious and filling meal from what she had on hand.Īnd while everyone has their own “spin” on this recipe, the basics are the same. Macaroni and Tomatoes takes me back to my grandmother’s kitchen where I spent much of my youth.
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