Ingredients

The following ingredients have 8 Servings
  • 1½ lb lean ground beef
  • 1 (1-oz) packet taco seasoning
  • ½ cup water
  • 1 (10.5-oz) can Condensed Cream of Chicken Soup
  • 1¼ cup milk
  • 1¼ cup chicken broth
  • 1 (10-oz) can diced tomatoes and green chiles, drained
  • 8-oz Velveeta cheese, shredded or diced
  • 8- oz elbow macaroni, (uncooked)
  • 1 cup shredded Mexican cheese blend

Instruction

  • Spray a 9×13-inch pan with cooking spray.
  • In a skillet over medium-high heat cook ground beef until no longer pink. Drain fat. Add taco seasoning and water. Cook for 5 minutes until water has been absorbed.
  • In a saucepan over medium heat, combine soup, milk, chicken broth, diced tomatoes and green chiles, and Velveeta. Cook just until Velveeta melts.
  • Combine cooked taco meat and sauce mixture. Stir in uncooked pasta.
  • Pour pasta mixture into prepared pan. Cover and refrigerate overnight.
  • Remove casserole from refrigerator and uncover.
  • Preheat oven to 350ºF.
  • Top casserole with cheddar cheese. Bake, uncovered, for 1 hour.