Ingredients: |
Ingredients: 1 lb Hamburger Meat
3 cups small Elbow Pasta
1 10 oz can Diced Tomatoes w/ Green Chiles, such as Rotel
1/2 to 3/4 Bell Pepper (Diced)
2 tbsp. Olive Oil
4 tbsp. Butter
1 tsp. Salt
1/2 tsp. Ground Pepper
2 tsp. Chili Powder
1 tsp. Ground Cumin
1 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 c. hot water
2 c. Milk
8 oz of processed cheese, such as Velveeta, diced
2 1/2 c. of grated cheddar jack cheese
1 tsp dried cilantro
Sour cream and jarred salsa for serving, optional
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Directions: |
Directions:Bring a pot of salted water to a boil. Add the pasta and cook until Al Dente. Drain and set aside.
Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning. Stir in the cilantro. Top each serving with some sour cream and salsa if desired.
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This recipe for Concha Mexi Mac y Cheese is from