Velveeta Taco Mac and Cheese Recipe

Ground beef, shells, and Velveeta combined with taco seasoning and Rotel. Comfort food that brings together two family favorites!

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Course: Main Dishes

Cuisine: American/Mexican

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: Jennifer Stewart

In a large, deep skillet or pot over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat if needed.
Stir in the taco seasoning, canned tomatoes with green chilies (with juice), pasta, and water. Mix well.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Stir in the milk and cubed Velveeta cheese. Continue stirring gently over low heat until the cheese melts and the sauce is creamy (about 3–5 minutes.)
Spoon into bowls and serve immediately. Optionally, top with chopped cilantro, sour cream, or jalapeños.

Use a deep skillet or Dutch oven. This prevents overflow and gives everything enough room to cook.
Drain excess beef fat but leave a tablespoon for flavor. Too much fat makes it greasy.
Stir frequently while simmering. This prevents pasta from sticking to the bottom of the pot/pan.
Don't drain the Rotel. You need the extra juice to cook the pasta.
Cube Velveeta before adding. Small cubes melt faster and more evenly than big chunks.
Adjust liquid as needed. Different pasta shapes absorb liquid at different rates.
Serve immediately for the creamiest texture. The sauce thickens as it sits.