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 1 pound lean ground beef, 1 medium diced onion, 2 minced garlic cloves, and 1 diced bell pepper over medium heat until the beef is browned and cooked through. Drain any excess grease.
- Stir in 1 packet taco seasoning, 1 can diced tomatoes with the juices, 2 cups beef broth, and 3 cups 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 1 cup milk, 2 cups shredded cheddar cheese, and 1 cup shredded Monterey Jack cheese until the cheese is melted and creamy.
- Remove from heat and stir in ¼ cup 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
