Taco Mac and Cheese
6 portions
20mThis dish is... not very culinary. You might get some funny looks. Your foodie friends might pass judgement until they try it. Because the bottom line in cooking is a second helping. This is a second helping kinda dish.
What you will need
1 Tbsp Olive Oil
1 lb Ground Beef
1 tsp Ground Cumin
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 bunch Scallions
2 large Tomatoes
1 lb Macaroni
1 cup Heavy Cream
8 oz. Shredded Cheddar
14 oz. Pitted Black Olives
(Nutritional facts 267 calories, 11.22 g fat, 31.08 g carbohydrates, 11.14 g protein, 32 mg cholesterol, 247 mg sodium)How to cook
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Heat olive oil in a large frying pan over medium heat.
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Add the ground beef and break it apart with a wooden spoon.
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Add the ground cumin.
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Add the smoked paprika.
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Add the garlic powder.
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Add the onion powder. Continue cooking until the beef is browned through.
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Season as needed with salt. Remove from heat.
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Wash the scallions and slice thin.
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Wash the tomatoes and slice into wedges, removing and discarding the stem. Group the wedges into a bundle and dice into medium-sized chunks.
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Place macaroni in a saucepan.
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Add enough water to submerge the macaroni by about 1/4" or so. Do not season the water as you normally would when cooking pasta, or it will be concentrated and make your mac inedible.
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Over high heat, bring the water to a boil, stirring frequently to avoid having the macaroni burn or clump together. Boil until macaroni is cooked to your liking.
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When the pasta is cooked through, do not strain it. Add the heavy cream.
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Then quickly stir in the shredded cheese.
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Stir in the browned ground beef.
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Add strained black olives
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Stir in the diced tomatoes.
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Fold in the sliced scallions. Adjust seasoning to taste.
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