Nacho mac-n-cheese
by Heather Moore
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posted Nov 2 2011 7:28PM
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Two of my favorite things, together in one delicious dish! Cleanup is a breeze but I doubt there will be any leftovers. Recipe serves six.
3 cups rotini pasta
1 pound lean ground beef
2 cups chopped sweet red peppers
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
2 1/4 cups milk
8 oz cheddar cheese, shredded
Top with torilla chips!
1. Cook the rotini according to its package. Meanwhile, in a Dutch oven, cook the beef and red peppers over medium heat until the meat is no longer pink; drain.
2. Stir in the butter, flour and taco seasoning until blended. Stir in milk, gradually. Bring to a boil; cook and stir for about 2 minutes until it thickens nicely. Remove from heat. Stir in cheese and keep lightly stirring until cheese melts.
3. Drain rotini; add it to the beef mixture and stir to coat. Serve topped with crushed tortilla chips and a crank or two from your black pepper grinder.
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