Description
Taco Mac is a hearty and flavorful one-pot Tex-Mex dinner featuring tender elbow macaroni simmered with seasoned ground beef, diced tomatoes, and a blend of cheese for a creamy, satisfying meal perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
Spices and Seasoning
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- Salt and pepper, to taste
Liquids and Dairy
- 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel)
- 2 cups beef or chicken broth
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
Pasta
- 2 cups uncooked elbow macaroni
Optional Garnishes
- Chopped green onions or cilantro
Instructions
- Heat and Brown Meat: In a large skillet or Dutch oven, heat olive oil over medium heat. Add ground beef and diced onion. Cook until the beef is browned and the onion is soft, about 5–7 minutes. Drain excess grease.
- Add Aromatics and Seasoning: Stir in the minced garlic and taco seasoning. Cook for 1 minute to release flavors.
- Add Liquids and Pasta: Pour in the diced tomatoes with green chilies, broth, milk, and uncooked elbow macaroni. Stir everything to combine well and bring to a boil.
- Simmer the Pasta: Reduce heat to low, cover the pot, and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Incorporate Cheese: Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
- Season and Garnish: Taste and season with salt and pepper as desired. Garnish with chopped green onions or cilantro if using, then serve warm.
Notes
- For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper when cooking the meat.
- Incorporate black beans, corn, or bell peppers to add texture and extra flavor.
- Leftovers reheat well and make great easy lunches.
