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Taco Macaroni Skillet

Taco Macaroni Skillet
Makes:
4
Prep Time:
10
minutes
Total Time:
35
minutes
Low Sodium
based on
16 reviews
This Taco Macaroni Skillet is a creamy beef and noodle dish that is perked up with green chiles, chili powder and tomatoes.

In this recipe:


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Ingredients:

  • 12 ounces extra-lean ground beef
  • 2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes in juice, undrained
  • 1 can (4 ounces) diced green chiles
  • 2 tablespoons chili powder
  • 1 1/2 cups (6 ounces) dried elbow macaroni
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 cup (1 ounce) shredded cheddar cheese
  • Additional shredded cheddar cheese (optional)

Directions:

COOK beef in large, nonstick skillet over medium-high heat, stirring frequently, until no longer pink; drain. Stir in water, tomatoes with juice, chiles and chili powder. Cook until mixture comes to a boil.

ADD pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.

STIR in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle additional cheese over top. Cover; let stand for 5 to 10 minutes before serving.


Reviews:

Review This Recipe
  •  Star(s)

    Great & Easy

    STACEY SHEFFIELD from United States

    Added black beans and hand full of corn for color

  •  Star(s)

    Great Go to Meal

    Stacey Sheffield from United States

    Quick, easy and yummy! Will add to our rotation.

  •  Star(s)

    YUM!

    Christina Ward from Lakewood, OH

    Not really hot at all like I thought it would be. My 1 year old LOVED it as well!!

  •  Star(s)

    Will be in your rotation

    Meg Ed from Cleveland

    This has a great kick to it! We keep all the ingredients on hand its so easy and filling to eat! Everyone will ask for it again!

  •  Star(s)

    GOOD

    STEPHANIE ARHCER from DENVER

    THIS MEAL WAS VERY GOOD AND IT DID NOT TAKE MUCH TIME. MY KIDS ALSO ENJOYED HELPING ME COOK IT AND EAT IT

  •  Star(s)

    Awesome!!

    Jeannie from NJ

    This is so easy and absolutely yummy! All three of my boys *loved* this recipe as well as my husband and in-laws. I did use a bit more shredded cheese because we love things cheesy, and I used half of a can of chiles instead of the whole can so it wouldn't be too spicy for the kids. Other than that the recipe is perfect just the way it is. This is now a permanent recipe in my recipe box!

  •  Star(s)

    Another Family Pleaser!

    SB from

    I love a spicy mexican dish, and this easy one was no exception. I used a can of diced tomatoes with chillis, added black beans, corn,and added a little more taco seasoning. We love the 4 cheese mexican blend so I always use that, and added extra in the dish and on top. I only had a small amount left to reheat for lunch the next day, but it was awesome!

  •  Star(s)

    YUMMY

    Sharon from Yosemite CA

    Three families loved this recipe. It's easy and hardy. It was great as leftover lunch. Some of the kids ate 3 helpings. Next time I'm going to add some corn and black beans.

  •  Star(s)

    ***********

    Wendy from Lena, IL

    GREAT!! The whole family loved it!! This is one I'll make again and again!! There was no left overs!! I even shared this with my mother in-law. Wonderful!!!!!

  •  Star(s)

    Quick and Easy

    Lorisa Smith from

    This is a keeper! My family was very pleased. Works well for leftovers. It was a little too spicy for my kids so I may try a mild Rotel instead of the green chiles next time.

  •  Star(s)

    Excellent

    Lucinda Scherting from Bountiful, Ut

    Perfect! Easy quick meal for my family. Will definitely make again.

  •  Star(s)

    Better then regular Mac and Cheese!

    Stephanee Eastman from Utah

    I loved this dish! I never thought that homemade Mac and Cheese could be improved on, but this is it. This is my new favorite!

  •  Star(s)

    Delicious!!!

    Janeen Jackson from Iowa

    I love this recipe! It is so tasty. Highly recommended. (It was a little spicy for my kids though). I will probably leave the chiles out next time. Yum!

  •  Star(s)

    Better than Hamburger Helper!

    Gwen from

    Wanting something different, this was definitely that. Substituted chiles and diced tomatoes for Rotel tomatoes and it added just more zip. Easy to prepare and very simple.

  •  Star(s)

    Yum!!

    Kami Race from Hudson, NY

    A hearty meal. This recipe was very easy to prepare, and the result was delicious. The ingredients I usually have on hand anyway!

  •  Star(s)

    Simple & Delicious

    Shannon from State College, PA

    This dish is incredibly easy to prepare and is also very tasty if you enjoy southwestern flavors. It was even better warmed up the next day.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 398
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 61mg (20% of DV)
  • Sodium: 377mg (16% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 6g
  • Protein: 24g
  • Vitamin A: 28% of DV
  • Vitamin C: 40% of DV
  • Calcium: 25% of DV
  • Iron: 22% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Taco Macaroni Skillet

Ingredients

  • 12 ounces extra-lean ground beef
  • 2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes in juice, undrained
  • 1 can (4 ounces) diced green chiles
  • 2 tablespoons chili powder
  • 1 1/2 cups (6 ounces) dried elbow macaroni
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 cup (1 ounce) shredded cheddar cheese
  • Additional shredded cheddar cheese (optional)

 

Directions

COOK beef in large, nonstick skillet over medium-high heat, stirring frequently, until no longer pink; drain. Stir in water, tomatoes with juice, chiles and chili powder. Cook until mixture comes to a boil.

ADD pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.

STIR in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle additional cheese over top. Cover; let stand for 5 to 10 minutes before serving.

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