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With just 20 minutes of prep time and five ingredients, this cheesy, taco-inspired mac and cheese is sure to become a new family favorite.


6 servings, about 1 cup each

Total time

20 minutes


  • 1 lb lean ground beef
  • ½ cups water
  • ⅓ cup TACO BELL® Thick & Chunky Salsa
  • ½ tsp chili powder
  • 2 cups elbow macaroni, uncooked
  • ½ lb (8 oz.) VELVEETA, cut into 1/2-inch cubes


  1. Brown meat in large skillet on medium-high heat; drain. Return meat to skillet.
  2. Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until most the water is absorbed.
  3. Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
Contains allergens
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