Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1 cup water
- 2 cups elbow macaroni
- 3 cups shredded cheddar cheese
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/4 cup sour cream
- 1/2 cup crushed tortilla chips
- Fresh cilantro, chopped (for garnish)
Directions:
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the taco seasoning mix and water to the skillet with the ground beef. Stir well and simmer for 5 minutes until the mixture thickens. Remove from heat.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens and begins to bubble.
- Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
- Add the cooked macaroni, seasoned ground beef, and diced tomatoes with green chilies to the cheese sauce. Stir until well combined.
- Pour the mixture into a greased 9×13-inch baking dish. Dollop the sour cream over the top and gently swirl it into the mixture.
- Sprinkle the crushed tortilla chips over the top.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden and bubbly.
- Garnish with fresh chopped cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 450 kcal per serving | Servings: 6 servings