The 15-Minute Velveeta Dinner That Saved My Mom on School Nights

Put the ground beef in a large pot, such as a 4 to 5-quart Dutch oven. Set it over medium heat and cook the ground beef, breaking it up into clumps, until it’s no longer pink. This’ll take 5 to 8 minutes. Drain off and discard most, but not all, of the fat. Add the beans and canned tomatoes to the pot. Stir and let it come to a simmer.

Once the pot is simmering, add the cubed cheese. Reduce the heat to medium-low and stir constantly until the cheese is totally melted—it won’t take long. Reduce the heat to low or move the pot off the heat to prevent scorching your dinner. Taste a spoonful and add 1 or 2 teaspoons of chili powder if you think it needs more kick. (Be careful—this stuff is really salty, and there’s salt in the chili powder as well.)

We always serve creamed tacos super thick, so it really sticks to your ribs. But if yours is thicker than you’d like, add a little water or milk to get a slightly soupier consistency.  Ladle the creamed tacos into bowls and serve with tortilla chips, shredded lettuce, and fresh diced tomato as toppings. If you have leftovers, refrigerate them for up to four days. I’ve not tried freezing creamed tacos, but it would probably work pretty well. Love the recipe? Leave us stars and a comment below!