Delicioso! Last minute change of plans for dinner!

Tonight was supposed to be Sour Cream & Bacon Chicken,well not only did I forget to thaw out the chicken but I forgot to buy more sour cream.  Best laid plans and all I had to step back and punt.  Not that I’m in to making meal plans but I kind of Motormuseum get an idea in my head as to what I want to cook for the week and based on my workload at work depends on when I make what.  Tonight was Taco Mac and Cheese, it looked amazing but it was a bit bland so if you try this you may want to double up the chili powder or the rotel.  For the most part this was good, once I added some extra seasoning to my bowl.   I will try this one again but maybe doctor it up again for my taste.

The kids didn’t complain or go digging through the fridge for something else so that was a good sign.  My daughter who was here for dinner on the pretense of doing laundry ate with us and didn’t complain, nor did she rave about it, so it must of been just ok.

Taco Mac & Cheese

  • 1 small onion, diced
  • 1 T. canola or olive oil
  • 1 t. garlic, minced
  • 1 lb. lean (93%) ground beef or turkey
  • 1 10-oz. can Rotel diced tomato & chiles, undrained
  • 1 packet (or 1/4 C.) taco seasoning
  • 8 oz. elbow or other small macaroni
  • 3 T. butter
  • 1/2 t. garlic powder
  • 3 T. flour
  • 1/4 t. chili powder
  • 2 1/2 C. milk
  • 1/2 t. salt
  • 8 oz. grated Mexican or cheddar jack cheese
  • 1 C. crushed tortilla chips
Cook macaroni in boiling salted water until tender (just past al dente stage).  While macaroni is cooking, heat oil in large skillet over medium heat.  Add onion & cook 2-3 minutes until softened.  Then add garlic and saute 30 seconds more.

Add ground beef to the pan and cook until no longer pink.  Drain fat (being careful not to drain out the garlic & onion in the pan.)  Add can of Rotel and taco seasoning, reduce heat to medium low, and simmer 10 minutes or until most of the liquid is absorbed.  Set aside.
Preheat broiler and adjust rack to mid-low position.
When macaroni is cooked to tender, drain and reserve in colander.  Return now-empty pot to stove over medium heat & melt butter until foaming.
Add flour, garlic & chili powders and whisk mixture constantly for 1 minute.  Gradually whisk in milk, then bring mixture to a boil while whisking constantly, to thicken.  Reduce heat to med-low and simmer, whisking occasionally, until consistency becomes that of heavy cream (3-5 minutes).
Remove pot from heat, and whisk in cheese and salt.  Add drained pasta and beef mixture, and return pot to med-low burner.  Stir occasionally until heated through, another 3-5 minutes.
Transfer to greased 13×9 baking dish, and sprinkle crushed chips over top.  Place in broiler for 3-5 minutes until tortilla chips are browned.  Cool 5 minutes before serving.

Tip:  Use that bag of tortilla chips that the kids forgot to put the chip clip on, you know the ones that are just on the verge of stale that no one will eat.  If you are anything like me you may have a few bags like this in your pantry.  The broiler crisps them right back up and there is no stale taste.
I will post again when I remake this one adding a bit more zing to it.