Ground Beef Tomato Taco Macaroni
Created by KittenCal on October 9, 2011
- Servings: 8
- Prep Time: 45m
- Cook Time: 20m
- Recipe #353
Ingredients
- 1 (16 ounce) package uncooked elbow macaroni
- 1 pound ground beef
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped (can omit or use pickled jalapeno)
- 4 large garlic cloves, minced (garlic loves can use more)
- 1 (1 ounce) envelope taco seasoning mix (mild or spicy)
- 1 (14 1/2 ounce) ounce diced tomatoes, undrained
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 1 (8 ounce) can tomato sauce
- Seasoned salt and fresh ground black pepper, to taste
- Shredded cheddar cheese or Mexi blend cheese (use as much as you like)
How to Make
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Step 1: Cook macaroni according to package directions; drain.
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Step 2: In a Dutch oven, cook beef with onion and jalapeno over medium heat until meat is no longer pink; drain.
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Step 3: Add in garlic and continue cooking until meat is lightly browned (about 10-12 minutes).
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Step 4: Add in taco seasoning mix; cook stirring for 1 minute.
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Step 5: Stir in the tomatoes, condensed soup and tomato sauce; bring to a boil stirring, reduce heat to medium-low and simmer uncovered for about 25-30 minutes or until thickened.
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Step 6: Stir cooked macaroni into meat mixture and heat through.
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Step 7: Season with salt and pepper to taste.
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Step 8: Sprinkle with shredded cheddar cheese and allow to melt.