Tuesday, March 16, 2010

Taco Macaroni

This ended up being a flavorful weeknight meal. I like to brown hamburger ahead of time and freeze it for those busy nights, and it always really speeds up a meal like this. (Found this in an old Simple and Delicious)

Taco Macaroni
1 package (16 ounces) elbow macaroni
1 pound ground beef
3/4 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained (I have a bunch of this "Mexican Blend" with cilantro and lime in it. It is actually pretty spicy, but it tasted pretty good in this.)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
Shredded cheddar cheese

Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese. Yield: 6 servings.
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jess and seth said...

Mmmmmmmmm. this looks like one the kids would like.

Ashley said...

OMG what a great idea - I never thought of browning and freezing meat for a meal like this before. Great tip!