Leftover taco meat is something that I have in my fridge a lot and I always have taco seasoning. I love adding leftover taco meat to creamy mac and cheese and then I'll top it with green onions, scallions, and maybe some hot sauce. If you don't want to make homemade mac and cheese a box of Velveeta shells and cheese pasta is just as good. This pasta is creamy and cheesy and has taco flavored ground beef added into the sauce.
I have quite a few mac and cheese recipes on this site but I think this is the one recipe that I always go back to. Some of the other mac and cheese recipes are from famous chefs such as Paula Deen and Alton Brown but this one is completely my own! I adapted it to make it more Weight Watcher friendly. It calls for Velveeta Cheese slices and I know it's a pain to open up all the individual wrappers but it is worth it.
How to make Taco Shells and Cheese
- Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside.
- In a skillet brown the ground beef until brown. Drain any extra fat, and add taco seasoning. Set aside until the mac and cheese is ready.
- In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed.
- Add cooked pasta and ground beef taco mix and stir until coated. It will be soupy and saucy, but will thicken slowly.
What to serve with Taco Shells and Cheese
I like to add protein to my mac and cheese to make it a complete meal and will sometimes have a side of vegetables with it. I’ve also made mac and cheese with buffalo chicken on top, added some smoked sausage, hotdogs, or ham.
More Mac and Cheese Recipes
Taco Shells and Cheese
- Yield: 8 1x
Description
Creamy and cheesy shell pasta mixed with taco flavored ground beef!
Ingredients
- 12 ounces, weight small or medium pasta shells
- 2 cups 1% Milk
- 1 tablespoon light butter
- 8 ounces Velveeta cheese slices
- 2 cups 50% reduced fat sharp cheddar cheese
- ½ teaspoon black pepper
- ½ pound of ground beef (93% lean)
- 2 tablespoons of taco seasoning
- Other taco toppings if desired (see blog post)
Instructions
- Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside.
- In a skillet brown the ground beef until brown. Drain, and add taco seasoning. Set aside until the mac and cheese is ready.
- In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar. Stir until combined, then taste it and add more seasonings if needed.
- Add cooked pasta and ground beef taco mix and stir until coated. It will be soupy and saucy, but will thicken slowly.
Notes
myWW points: Blue Points: 10; Green Points: 10; Purple Points: 10
Smart Points: 10 (1 cup)
- Category: Mac and Cheese
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 476
- Sugar: 9g
- Sodium: 853mg
- Fat: 16.4g
- Saturated Fat: 8.8g
- Carbohydrates: 43.2g
- Fiber: 2g
- Protein: 35.9g
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