INGREDIENTS:
1 pound Certified Angus Beef ® ground beef, 80% lean
2 teaspoons canola oil
1 (1 ounce) packet taco seasoning
1 cup water
1 (10 ounce) can tomatoes with green chilis (like Rotel® brand)
1 1/4 cups cups whole milk
2 cups dried elbow macaroni
8 ounces Velveeta, cut into 1-inch cubes
1 cup (4 ounces) shredded cheddar cheese
INSTRUCTIONS:
Preheat canola oil in a large (12 inch) skillet to medium high. Add ground beef in an even layer, top evenly with taco seasoning. Sear 2 minutes, then use a spatula to break up ground beef and incorporate seasoning. Sear 2 more minutes or until no pink remains.
Stir in 1-cup of water, canned tomatoes and milk. Bring to a simmer, stir in macaroni, reduce heat to medium low, cover with a lid and simmer 5 minutes. Remove lid, stir ingredients, cover, simmer 5 more minutes.
Remove lid, reduce heat to low. Stir in Velveeta cubes, stirring until completely melted. Add shredded cheddar, stir until completely melted.
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