Taco Macaroni Skillet

Ingredients :

  • 12 ounces extra-lean ground beef
  • 2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes in juice, undrained
  • 1 can (4 ounces) diced green chiles
  • 2 tablespoons chili powder
  • 1 1/2 cups (6 ounces) dried elbow macaroni
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 cup (1 ounce) shredded cheddar cheese
  • Additional shredded cheddar cheese (optional)

Preparation :

  • COOK beef in large, nonstick skillet over medium-high heat, stirring frequently, until no longer pink; drain. Stir in water, tomatoes with juice, chiles and chili powder. Cook until mixture comes to a boil.
  • ADD pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
  • STIR in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle additional cheese over top. Cover; let stand for 5 to 10 minutes before serving.

Nutritional Info :

  •  SmartPoints : 12
  • Amount Per Serving
  • Calories: 398
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 61mg (20% of DV)
  • Sodium: 377mg (16% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 6g
  • Protein: 24g
  • Vitamin A: 28% of DV
  • Vitamin C: 40% of DV
  • Calcium: 25% of DV
  • Iron: 22% of DV

Original recipe & image from: Backtoherroots.com

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