This recipe is another really good one out of this cookbook! Super easy, and the best part of it, if you can believe it, is the cumin. The flavor that the cumin adds to this particular recipe is just fantastic, and it takes it from what would probably be a meh recipe, into one that you’re kind of surprised how good it is. (Sorry for the last picture. I was in a hurry!)
Taco Macaroni and Cheese
Serves 4
From The $5 Dinner Mom Cookbook
Ingredients
16 oz. elbow macaroni
1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, crushed
1 can tomato sauce
1 can Rotel
1/4 cup milk
1 tsp. ground cumin
1 cup shredded cheddar cheese
Cook the macaroni according to package directions. Drain and set aside.
In a large skillet, cook the beer with the onion and garlic until brown, then drain the excess fat.
Return the beef mixture to the pan and add the tomato sauce, Rotel, and milk. Stir well.
Stir in the cumin and let simmer for about 10 minutes.
Add the cooked macaroni to the sauce and mix to combine. Sprinkle the cheese over the top of the mixture and allow to melt before serving.
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