I saw these on Pinterest and it was love at first sight. They were pinned from a site called Blog Chef, which I love and have been following for a long time. Go check it out, you'll find tons of recipes to pin.
Now, you may be like me and take one look at these and say, 'YES! I MUST have them!!', or you could be more like my husband and say, 'Eh...not so much'. Regardless of who you are, just try them. They really are very delicious. It's not much different than Hamburger Helper...taco meat with mac-n-cheese on top. The only difference is it's not all mixed together and it's served in a taco shell.
I imagine most children would love this. Of course, Bubba has to be the odd man out. He doesn't care much for tacos, so he ate the mac-n-cheese and taco meat mixed together in a bowl. Personally, I don't really care HOW he eats it, just so it gets in his belly.
The only change I made from the original is I used the Mexican Velveeta Cheese instead of making just plain mac-n-cheese. If you've got a recipe you prefer, then by all means, go with that.
Ok guys, I'm off to enjoy this beautiful day! Doing what, I have no idea, but I'll figure something out. Even though I just got back from the tanning salon, I think I may throw my swimsuit on and lay out for a bit. It's warm in the sun and there's a slight breeze. So glad Mother Nature finally got her head out of her ass!
'Mac N Cheese Tacos'
Source: Adapted from Blog Chef
1 lb ground beef
1 packet taco seasoning mix
3/4 cup water
1 cup green onions
hard taco shells
4 ounces uncooked elbow macaroni
1/8 cup butter
1/8 cup flour
1/4 teaspoon salt
dash black pepper
1 cup milk
1 lb Mexican Velveeta Cheese
1. In a medium skillet over medium high heat, brown ground beef. Drain. Stir in the taco seasoning and 3/4 cup of water. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Heat taco shells in the oven according to package directions.
2. Meanwhile, cook elbow macaroni according to package directions. While the macaroni is cooking, melt the butter in a medium saucepan over medium heat. Stir in flour, salt and pepper. Cook for 2-3 minutes, stirring. Slowly add the milk and cook while stirring until the mixture becomes somewhat thick. Stir in velveeta until melted. Remove from heat. Drain the macaroni and add it to the cheese sauce. Stir to coat.
3. Assemble the tacos...place a little of the taco meat into each hard shell taco and top with macaroni and cheese. Garnish with green onions.
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