What You Should Know About my Toss And Go Beef Chili Taco Mac Recipe In 2021

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Beef Chili taco Mac recipe the Toss & Go way! #tossandgo #recipes #food
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Beef Chili Taco Mac
Ingredients
1 (15.5-ounce) can pinto beans, drained
1 (14.5-ounce) can diced tomatoes, with liquid
1 (4.5-ounce) can diced green chiles
1 cup chopped onions
1 (1-ounce) package taco seasoning
1 pound lean ground beef, broken up
6 cups beef stock1 pound elbow macaroni
1 (10.75-ounce) can condensed cheddar cheese soup (no water added)
8 ounces shredded cheddar cheese
Directions
1. Toss it!
Pressure Cooker
Add pinto beans, diced tomatoes, chilis, onions, taco seasoning, and beef stock to the cooker and stir until combined. Fold in broken up ground beef and macaroni, ensuring macaroni is fully submerged under liquid.
Slow Cooker
Add pinto beans, diced tomatoes, chiles, onions, taco seasoning, ground beef, and 1⁄2 cup of the beef stock to the cooker and gently fold together, just until combined.
2. Cook it!
Pressure Cooker
Lock lid, close pressure valve, and set to HIGH for 5 minutes. Open pressure valve to quickly release the pressure. Remove lid and stir in shredded cheddar cheese.
Slow Cooker
Cover and set to HIGH for 2 hours. Bring remaining beef stock to a boil and boil the macaroni for 3⁄4 the time recommended on the package. Transfer macaroni and stock to the slow cooker and stir in cheese soup and shredded cheddar cheese. Cover and cook for an additional 30 minutes.
3. Go!
Stir to fully incorporate the cheese into the sauce before serving. It’s always OK to add more cheese at the end to thicken.