- 1 pound ground beef*
- 1 pound cavatappi pasta, cooked
- 1 cup frozen or canned corn, drained
- 1 14.5-ounce can fire-roasted tomatoes, drained
- 1 packet taco seasoning
- 1 cup milk
- 1 tablespoon butter
- 2 1/2 cups Cooper® Sharp White or Yellow cheese slices, chopped
- Garnish suggestions: tortilla strips
- shredded lettuce
- chopped green onions
- salsa
- guacamole
- green onions
- cilantro
- sour cream
You know what’s tasty? Mac and cheese. You know what else is tasty? Tacos. Wait a second … what if we just put them together?! This has been a reenactment of how some of the world’s greatest recipes have come into existence. Recipes like this Cooper® Sharp Taco Mac and Cheese. (Cue the applause.)
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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In a large skillet, brown the ground beef until cooked through. Drain fat, then return beef to the skillet.
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Over medium heat, add the corn and fire-roasted tomatoes. Stir until the vegetables are mixed well with beef. Add the taco seasoning and continue to heat.
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Place a large saucepan over medium heat. Add milk and heat until warm. Add butter and stir until butter is melted. Blend in the chopped Cooper® cheese and stir until cheese is melted into the milk. Add in the cavatappi pasta and stir until well blended with the cheese sauce.
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When the mac and cheese is warm, mix in half of the taco meat. Reserve the other half of the meat as a garnish.
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Remove from heat and spoon the taco mac and cheese into bowls. Top each bowl of mac and cheese with a spoonful of taco meat in the center. Add any garnishes you choose—shredded lettuce, tortilla strips, chips … green onions, cilantro … guacamole, salsa, sour cream. Go crazy. The world is your oyster. Or, the world is your bowl of mac and cheese. Yeah, that’s better.