Taco Mac and Cheese
Make Taco Mac and Cheese for a one pot dish that is loaded with flavor. Ground beef, cheese sauce and noodles combined to create a family friendly dish.
Servings: 6
Cost: $20.45, $3.41 per Servings
Ingredients
- 1 pound lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 packet 1 oz taco seasoning
- 1 can 14.5 oz diced tomatoes, undrained
- 2 cups beef broth
- 3 cups uncooked elbow macaroni
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- Optional toppings: sour cream sliced jalapeños, crushed tortilla chips
Instructions
- In a large skillet or pot, cook lean ground beef, diced onion, minced garlic cloves, and diced bell pepper over medium heat until the beef is browned and cooked through. Drain any excess grease.
- Stir in taco seasoning, diced tomatoes with the juices, beef broth, and uncooked elbow macaroni.
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Stir in milk, shredded cheddar cheese, and shredded Monterey Jack cheese until the cheese is melted and creamy.
- Remove from heat and stir in chopped fresh cilantro.
- Let stand for 5 minutes before serving to allow the sauce to thicken.
- Serve warm with optional toppings such as sour cream, sliced jalapeños, and crushed tortilla chips.
Video
Notes
Adjust the heat by using mild or hot taco seasoning, or add a diced jalapeño with the vegetables.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 662kcal | Carbohydrates: 66g | Protein: 43g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 1203mg | Potassium: 843mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1303IU | Vitamin C: 26mg | Calcium: 516mg | Iron: 4mg
