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Taco Mac

This zesty taco mac and cheese is just as yummy the next day. Simply warm it up and garnish with shredded lettuce, diced tomatoes and cheese. —JoLynn Fribley, Nokomis, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 package (24 ounces) shells and cheese dinner mix
  • 1/2 pound bulk pork sausage, cooked and drained
  • 1/3 cup taco sauce
  • 1 tablespoon taco seasoning
  • 4 cups shredded lettuce
  • 2 medium tomatoes, chopped
  • Shredded cheddar cheese, optional

Directions

  • Prepare shells and cheese mix according to package directions. Stir in sausage, taco sauce and seasoning; cook and stir until heated through. Top with lettuce, tomatoes and, if desired, cheddar cheese.
    Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little milk if necessary. Garnish as directed.
Editor's Note: This recipe was tested with Kraft Velveeta Family-Size Shells & Cheese.
Nutrition Facts
1 each: 465 calories, 20g fat (11g saturated fat), 54mg cholesterol, 1413mg sodium, 51g carbohydrate (7g sugars, 2g fiber), 20g protein.

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