Taco Macaroni Skillet

This dish is very easy and full of flavor. Perfect for the nights when you don’t want to be stuck in the kitchen for more than 30 minutes.

taco-macaroni-skillet

Yield :

  • Serving Size: 1/4 of Recipe
  • Servings Per Recipe: 4

 

  • 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)

Preparation :

  • 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.

Nutritional Info :

  •  SmartPoints : 12
  • Amount Per Serving
  • 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

Original recipe & image from: Backtoherroots.com

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