Best Easy Cheesy Leftover Taco Meat Recipe
Turn taco night leftovers into a cheesy taco meat pasta dish that's perfect for busy weeknights. A family favorite that's easy and delicious!
Ingredients
- 1 12 oz box of medium shells
- 1 lb ground beef
- 1 tbsp taco seasoning
- 1 lb Velveeta: I used the queso blanco
- ½ cup milk
- 1 cup corn
- 1 10 oz can diced tomatoes with green chiles: I use the fire-roasted Rotel
Instructions
- Cook your pasta according to the package directions. Drain and set aside.
- In a large skillet, cook the ground beef over medium-high heat until browned and no longer pink.
- Add the taco seasoning and mix until combined.
- Next, pour in the milk and add the block of Velveeta cheese. Stir until the cheese is fully melted.
- Add the corn and the can of diced tomatoes. Stir until combined and cook for about 2 minutes.
- Turn the heat down to low and pour in the cooked shells.
- Serve with your favorite toppings.
Notes
- You can use the original Velveeta flavor.
- Use any short pasta that you like.
- Any kind of diced tomatoes with green chiles works great. Mild, hot, original, etc.
- Some of my favorite toppings are lime, chopped cilantro, cotija cheese, and hot sauce.
- Substitute two cans of your favorite beans for the beef to make it vegetarian.
Nutrition
Serving: 1gCalories: 771kcalCarbohydrates: 24gProtein: 58gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 19gTrans Fat: 2gCholesterol: 183mgSodium: 1152mgFiber: 3gSugar: 7g
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