Maccaroni and Cheese Tacos beef - recipe
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, chef 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 chef 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 jacket.
3. Assemble the tacos…place a tiny of the taco meat into each difficult shell taco and summit with macaroni and cheese. Garnish with green onions.
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1 lb ground beef
1 packet taco seasoning mix
3/4 mug water
1 cup green onions
hard taco shells
4 ounces uncooked elbow macaroni
1/8 mug butter
1/8 mug flour
1/4 teaspoon salt
dash black pepper
1 mug milk
1 lb Mexican Velveeta Cheese
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