Tacoroni Recipes

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TACO MACARONI

From Marissa Undercofler of Howard, Pennsylvania, this dish uses three different applications of tomatoes. And it's a hearty way to warm up, and fill up, this winter!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8



Taco Macaroni image

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened., Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese.

Nutrition Facts :

1 package (16 ounces) elbow macaroni
1 pound ground beef
3/4 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
Shredded cheddar cheese

TACO-RONI

"I will praise You, O LORD, with my whole heart; And I will tell of all Your marvelous works"Psalm 9:1 And, I will definitely make this every time we go camping!

Provided by Bonnie Hawkins

Categories     Tacos & Burritos

Time 30m

Number Of Ingredients 6



Taco-Roni image

Steps:

  • 1. First I must say you can find the OG recipe on the Chef Boyardee site... Now, place beefaroni through cumin in a large saucepan and stir.
  • 2. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer 15 minutes.
  • 3. Top with TONS of cheese and tortilla chips. Actually, that part is up to you. We were VERY HUNGRY campers:)
  • 4. This is a MUST on camping trips! It's so easy, and filling. Well, if you're sharing with 6 people you may need to add bread and a salad or something. But who takes salad camping?!

2 can(s) (15oz ea) chef boyardee beefaroni pasta
1 can(s) (14.5 oz) diced tomatoes (drained)
1 can(s) (15oz) black beans (drained & rinsed)
1 c frozen (or in our case canned) corn
1 tsp ground cummin.
top with shredded cheese of your choice and broken tortilla chips

TACO-RONI

Chef Boyardee Beefaroni combined with tomatoes, black beans & corn, topped with cheese & tortilla chips. Courtesy of Chef Boyardee®

Provided by Chef Boyardee174

Categories     Black Beans

Time 25m

Yield 1 cup per serving, 6 serving(s)

Number Of Ingredients 7



Taco-Roni image

Steps:

  • Place beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
  • Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.

2 (15 ounce) cans Chef Boyardee® Beefaroni®
1 (14 1/2 ounce) can Hunt's® Diced Tomatoes, drained
1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/4 cup shredded reduced-fat Mexican cheese blend
1/2 cup broken yellow tortilla chips

TACO-RONI

Make and share this Taco-Roni recipe from Food.com.

Provided by Chef shapeweaver

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Taco-Roni image

Steps:

  • In large deep skillet, brown ground beef and onion (until meat is no longer pink).
  • Drain and return meat to skillet.
  • While beef is browning, cook pasta according to package directions.
  • While pasta is cooking, add taco mix and water to ground beef; cook for 5 minutes or until water is absorbed (medium heat).
  • When pasta is done, drain. Pour into meat mixture and add pepperoni.
  • Add cheese, milk, salt and pepper.
  • Stir until cheese is melted and pasta is covered with meat mixture.
  • Dot with sour cream if desired.

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
8 ounces rotini pasta (or whatever you want to use)
4 ounces Velveeta cheese (cut in cubes)
3 tablespoons instant onion flakes
1/4 cup milk
salt and pepper
2/3 cup water
sour cream (optional)
1 cup chopped pepperoni

TACORONI

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6



Tacoroni image

Steps:

  • Brown ground turkey in a large skillet (I use a non-stick wok as it is large enough to keep everything in it). Drain the fat from the turkey and then add the taco seasoning and water per packet instructions.
  • Boil macaroni noodles until tender, drain and add the pasta to the meat mixture.
  • Chop Velveeta into small cubes and add them to the pasta and meat mixture and stir until all of the Velveeta is melted. Then add the shredded cheese and allow to melt.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1.5 pounds turkey
1 packets taco seasoning
1 units water
8 ounces macaroni noodles
1 pounds velveeta
46 ounces mexican blend cheese

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