Western Macaroni (with Deer or Ground Beef)

Western Macaroni (with Deer or Ground Beef)

Ingredients

• 2–3 lbs ground deer meat (or ground beef)
• 2 cans mild Rotel (diced tomatoes with green chilies)
• 2 cans corn, drained
• 2 boxes elbow macaroni
• 2–3 jars Tostitos Medium Cheese Dip (or more/less to taste)
• Seasonings of your choice:
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Taco seasoning (optional)
  • Paprika or chili powder (optional)
  • Instructions

Instructions

1. Cook the macaroni.
   • Bring a large pot of salted water to a boil.
   • Cook the elbow macaroni according to the package directions until al dente.
   • Drain and set aside.
2. Brown the meat.
   • In a large skillet or Dutch oven over medium-high heat, cook the ground deer or beef until browned.
   • Break it up as it cooks.
   • Drain excess grease if using beef (deer is usually very lean).
3. Season the meat.
   • Add your preferred seasonings. A good starting point is:
     • 1 tsp salt
     • 1 tsp black pepper
     • 1 tsp garlic powder
     • 1 tsp onion powder
     • 1–2 tbsp taco seasoning (optional)
4. Add the vegetables.
   • Stir in both cans of Rotel (including the liquid) and the drained corn.
   • Simmer for about 5–10 minutes so the flavors combine.
5. Add the cheese.
   • Stir in 2 jars of cheese dip until melted and creamy.
   • If you’d like it cheesier or creamier, add the third jar.
6. Combine everything.
   • Fold the cooked macaroni into the meat mixture.
   • Stir until all the pasta is evenly coated.
   • If the mixture seems thick, add a splash of milk or a little reserved pasta water.
7. Serve.
   • Taste and adjust seasoning if needed.
   • Serve hot.

Optional Toppings

• Shredded cheddar or Monterey Jack
• Sliced jalapeños
• Green onions
• Sour cream
• Crushed tortilla chips
• Fresh cilantro

This recipe typically serves 8–10 people and reheats well, making it great for leftovers.