Prep Time:
25 min
Total Time:
25 min
Makes:
6 servings
Take 2 cups uncooked elbow macaroni and 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product and mix & match your recipe from these options...
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1 lb. boneless skinless
chicken breasts, cut up
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1 can (10-3/4 oz.) condensed
cream of chicken soup
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broccoli florets,
1/4 tsp. each
garlic powder and black pepper
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1 lb. ground beef
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1-1/2 cups Taco Bell® Home
Originals® Thick 'N Chunky Salsa
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corn,
1/4 tsp. ground cumin
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1 pkg. (10 oz.) Oscar Mayer
Smoked Ham, chopped
(add with sauce and water)
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1 can (10-3/4 oz.) condensed
cream of mushroom soup
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mixed vegetables,
1 tsp. Grey Poupon
Dijon Mustard
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1 can (6 oz.) tuna, drained
and flaked (add with sauce
and water)
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1 can (10-3/4 oz.) condensed
cream of celery or cream of
chicken soup
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peas,
1/4 tsp. Italian seasoning
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Then follow our 3 simple steps:
COOK and stir meat in large skillet on medium heat until cooked through, stirring occasionally; drain, if necessary.
ADD sauce and 2 cups water. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover with tight-fitting lid. Simmer 10 to 12 min. or until macaroni is tender.
ADD cut-up VELVEETA, 2 cups thawed frozen vegetables and the seasoning; cook until VELVEETA is completely melted and vegetables are heated through, stirring frequently. Let stand 5 min. before serving.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Substitute
Substitute small shell macaroni for the elbow macaroni.
Make it Easy
To thaw frozen vegetables quickly, place in a strainer and run hot tap water over them for a few minutes until thawed.