Ingredients:
– 1 ½ lb lean ground beef
– 1 packet (1 oz) taco seasoning
– ½ cup water
– 1 can (10.5 oz) unsalted cream of chicken soup
– 1 ¼ cups milk
– 1 ¼ cups chicken broth
– 1 can (10 oz) diced tomatoes and green chiles, drained
– 8 oz Velveeta cheese, shredded or diced
– 8 oz elbow macaroni, uncooked
– 1 cup shredded Mexican cheese blend
Directions:
1. Brown the Beef: In a skillet, cook the ground beef until no longer pink. Drain excess fat. Add taco seasoning and water. Cook until well coated and water is absorbed.
2. Prepare the Sauce: In a saucepan, combine cream of chicken soup, milk, chicken broth, diced tomatoes and green chiles, and Velveeta cheese. Stir until smooth.
3. Combine Ingredients: In a large bowl, mix taco meat and sauce. Stir in uncooked pasta until evenly coated.
4. Assemble and Chill: Pour pasta mixture into a greased 9×13-inch pan. Cover and refrigerate overnight.
5. Bake: Preheat oven to 350ºF (175ºC). Top casserole with shredded Mexican cheese blend. Bake uncovered for 1 hour until cheese is bubbly and pasta is cooked.
6. Serve and Enjoy: Serve hot and savor the deliciousness!