Taco Mac | Sylvester Sweeney

Taco Mac

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tutorial video

TACO MAC N CHEESE

SERVES 2
652 CALORIES
58G PROTEIN

INGREDIENTS

  • 150g dry macaroni pasta
  • 120ml chicken stock
  • 25g light mozzarella 
  • 20g reduced cheddar or red Leicester 
  • 100g lightest Philadelphia 
  • Sriracha to taste 
  • Optional 1/2 broken taco shell
  • Mince (4servings)- blog post out this week

    • 500g 5% mince
    • 30g taco seasoning
    • 12g tomato puree 
    • 6g garlic puree 
    • Sriracha to taste 

 

DESCRIPTION

  1. 1. In a pan, cook the 5% mince until browned.

    2. Add the taco seasoning, tomato puree, garlic puree, and sriracha. Mix well and cook for a few more minutes. Set the mince aside.

    3. In a separate pot, cook the dry pasta according to package instructions. Then drain.

    4. Return the drained pasta to the pot and add the chicken stock, light mozzarella, reduced cheddar or Red Leicester, lightest Philadelphia, and sriracha. Stir until the cheeses are melted and fully mixed.

    5. Combine the cooked pasta with the seasoned mince. Mix thoroughly to distribute the mince evenly.

    6. Optionally, sprinkle broken taco shell over the pasta for some crunch and save the rest of the mince for other recipes youll see in the book.

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