Taco Macaroni and Cheese
This one pot taco mac and cheese combines seasoned beef, salsa, pasta shells, cream cheese and cheddar for a creamy 30-minute dinner.
Servings: 4
Equipment
- Dutch Oven or Large Heavy Pot
Ingredients
- 1 Tablespoon olive oil
- 1 white onion small, diced
- 1 Pound ground beef
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 2 ½ Cups beef broth
- 1 Cup salsa
- 1 Package taco seasoning
- 1 Teaspoon garlic powder
- 3 Cups pasta shells uncooked
- 4 Ounces cream cheese at room temperature
- 3 Cups cheddar cheese shredded
Optional Garnishes:
- sour cream
- corn chips crushed
- avocado sliced
- tomatoes diced
- green onions sliced
- cilantro or parsley, chopped
Instructions
- Heat the olive oil in a Dutch oven over a medium-high heat. Fry the onion until it is soft.
- Add the ground beef, salt and pepper, and use a wooden spoon to break up any chunks of meat as it cooks. When the beef is no longer pink, drain the fat out of the pan.
- Stir in the broth, salsa, taco seasoning, garlic powder, and pasta.
- Put the lid on the pot and allow this mixture to cook for about 15 minutes, on low heat. Stir the mixture every 5 minutes or so.
- Remove the lid. If the liquid is absorbed, you can move to the next step. Otherwise, leave the lid off and cook for a few more minutes to allow the extra moisture to steam off.
- Turn off the heat and add the cream cheese and 2 cups of shredded cheese (leave the extra cup of cheese to use as a topping). Stir until the cheese is completely melted.
- Sprinkle the remaining cheese over the top and add any other garnishes you like before serving.
Stir all the way across the bottom of the pot each time so the pasta doesn't stick as it absorbs the broth.
Notes
Use a heavy pot: A Dutch oven works especially well because there's enough room to stir everything and the heavy bottom helps keep the pasta from sticking or scorching.
Stir the pasta as it cooks: Give everything a good stir about every 5 minutes, especially around the bottom and edges of the pot.
Watch the liquid near the end: Pasta brands and shapes absorb liquid differently. If there's still excess liquid once the pasta is tender, cook it uncovered for a few minutes before adding the cheese.
Set out the toppings: One of the fun parts of this recipe is letting everyone add their own tomatoes, avocado, sour cream, green onions, corn chips or hot sauce at the table.
Stir the pasta as it cooks: Give everything a good stir about every 5 minutes, especially around the bottom and edges of the pot.
Watch the liquid near the end: Pasta brands and shapes absorb liquid differently. If there's still excess liquid once the pasta is tender, cook it uncovered for a few minutes before adding the cheese.
Set out the toppings: One of the fun parts of this recipe is letting everyone add their own tomatoes, avocado, sour cream, green onions, corn chips or hot sauce at the table.
Nutrition
Calories: 1102kcal | Carbohydrates: 72g | Protein: 54g | Fat: 66g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 2706mg | Potassium: 876mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2364IU | Vitamin C: 7mg | Calcium: 698mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
