Ingredients40 m servings 487 cals
- Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes.
- Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes.
- Stir cheese food and Cheddar cheese into the pasta mixture; cook until the cheese melts completely, 5 to 7 minutes.
Per Serving: 487 calories; 26.2 g fat; 30.4 g carbohydrates; 32.1 g protein; 103 mg cholesterol; 1210 mg sodium. Full nutrition
ReviewsRead all reviews 8
Needs a little more "kick"... I'll add some hot sauce next time I make it. I'm not a fan of "cheese food," so I used a Mexican mix shredded cheese to replace it. That worked great! I'm fee...
I did not have the salsa so I used 1 can Rotel and 1 can petite diced tomatoes. Also, I chopped up one small onion and 1/2 green pepper and cooked them after the beef. Added a dash of crushed re...
We really liked this recipe but it's pretty cheesy. I made corn for the side and we ended up mixing it in with the mac and salsa to lighten some of the cheese taste. Next time I will mix in some...
Easy one pot comfort dish! My husband is learning to cook so this was a good start. We added an onion and instead of the velveeta we added 1/2 jar of cheez whiz. We skipped the milk as the cheez...
Delicious gooey comfort food with a spicy kick. I used homemade salsa/pico de gallo and substituted Nacho Cheese Sauce (found here on Allrecipes) in place of the Velveeta only because I'm not a ...