This one seems like a winner... but only after making some changes. The original recipe as published has a lot going for it - plenty of beef and everyone's favorite melty cheese, Velveeta. But, it listed chunky salsa and chili powder as the only seasonings, so the result was... rather bland, not even approaching the taste of a taco. So in one of those rare moves here on this site, I'm going to provide two versions of this recipe - the one that was originally published, and an alternative that should be more flavorful than the original. You get to choose which one you favor most.
Adapted from KraftHeinz Foods
This recipe has a lot of promise... if you spice it up. Two versions are presented - the original as published and a modified version that gives this a spicier kick.
Adapted from KraftHeinz Foods
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it into crumbles as it cooks. Drain off excess grease.
(Original version) Add water, salsa, and chili powder to the meat and bring to a boil.
(Modified version) Add water, salsa, and taco seasoning packet to the meat and bring to a boil.
Add macaroni and mix thoroughly, Reduce heat to simmer and cook 8-10 minutes or until most of the liquid is absorbed. Add Velveeta and mix until melted and the cheese is evenly blended. Serve immediately.
Servings 6
Serving Size about 1 1/2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.