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Taco Mac N’ Cheese

by Nanny Bubby

I love comfort food during the fall. It is great for when the trick or treaters come home. They are cold and ready for a great warming meal. This is a one skillet meal, so it is a simpler recipe for the cook at home to pull together while multi-tasking between homework, or trick or treaters at the door, or football and whatever else comes about during a cool autumn night. Enjoy!

Total Time:

Serves:

Ingredients

1 Tbsp. olive oil
1 diced sweet onion
3 Tbsp. tomato paste
3 cl. garlic minced.
1 lbs. 8/20 ground meat.
1 Tbsp. Nanny Bubby’s Taco Seasoning*
1 c. beef stock
8 oz. elbow macaroni cooked
6 oz. shredded sharp Cheddar cheese.
Kosher salt and pepper to taste.
Sour cream green onions, and avocado for garnish.

Directions

In a large, heated cast iron skillet add the olive oil. As soon as it shimmers, add the onion and brown. This should take about 5-7 minutes.
Add the tomato paste and cook until it caramelizes and brown bits begin to form at the bottom of the pan.
Add the garlic and sauté with the onion and paste for about 30 seconds. If the garlic begins to burn add a tablespoon of the beef broth to slow down the cooking.
Add the meat to the skillet. Stirring frequently while breaking up the ground meat with a wooden spoon or spatula, brown the meat about 7-9 minutes.
Add Nanny Bubby’s Taco Seasoning* to the meat and combine evenly coating the meat well.
Add the beef stock and bring to a boil and then let simmer for about 5-10 minutes until the sauce thickens.
Combine the elbow macaroni into the sauce and combine well.
Sprinkle the top heavily with the cheddar cheese and garnish with sour cream, green onions, and avocado.
Serve right out of the skillet along with traditional taco shells, jicama taco shells, or Cheese Keto taco shells.
Enjoy!