This is a quick and easy dinner similar to “hamburger helper” but with a more homemade/home-style feel.

1 (8 oz) package elbow macaroni (or other shaped pasta)
1 lb ground beef
1 package taco seasoning
3/4 cup water
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups shredded cheddar cheese
Toppings, such as: sour cream, tortilla chips, tomatoes, peppers, onions

Prepare macaroni according to package directions, drain and keep warm.

Brown ground beef in skillet or frying pan until no longer pink and drain. Add taco seasoning and water. Stir over medium-low heat until thoroughly mixed and sauce begins to reduce. Set aside and keep warm.

Melt butter in a large pan over medium, gradually adding flour and whisking constantly to form a sauce. Gradually add milk, while whisking, and simmer for 5-7 minutes until mixture thickens. Decrease heat and stir in 1 1/2 cups of the cheddar cheese, stir until cheese is completely melted.

Add macaroni and beef to pan, stirring over low heat. Let cook until mixture begins to simmer and thicken. Remove from heat and top with remaining 1/2 cup of cheese.

Serve on large plates with toppings on the side. This dish went well with a side of mexican rice and tortilla chips, along with the usual taco toppings. It also made for great left overs!

The sauce in this recipe was hard to thicken, I added an additional tablespoon of flour to thicken it up, but I think less milk could be used (maybe just 1 or 1 1/2 cups instead of 2).

from Southern Living magazine:

1 lb ground beef
1 (16 oz) can whole kernel corn, drained
1 (15 oz) can tomato sauce
1 cup picante sauce
1 tbsp chili powder
1 1/2 tsp ground cumin
1 (24 oz) container low-fat small-curd cottage cheese
2 large eggs
1 tsp dried oregano
1/2 tsp garlic salt
12 (5 inch) corn tortillas
1 cup (4 oz) shredded cheddar cheese

Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, set aside.

Stir together cottage cheese, eggs, oregano and garlic salt.

Arrange tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13×9 inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.

Bake at 375F for 30 minutes or until thoroughly heated. Remove from oven and sprinkle with cheddar cheese. Let stand 10 minutes before serving.

Serving suggestions: serve with a side of mexican rice and toppings such as sour cream, onions, peppers and blue corn tortilla chips.