Taco Macaroni and Cheese
This Taco Macaroni and Cheese is a cheesy, one-pot meal with taco-seasoned beef, pasta, and melty cheese—ready in 30 minutes for an easy, hearty 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.
- When you are ready to serve, sprinkle the remaining cheese on top and top with with any other garnishes you choose.
Notes
Browning the beef: Make sure there's no pink left in the beef before adding the broth and other ingredients, so you know it's safely cooked through.
Use the right pan: I recommend a Dutch oven or something heavy and sturdy for making this. A pan that's too small makes it hard to stir the ingredients without spillage while a pan that's too light and thin might burn the macaroni pasta on the bottom.
Add toppings: Add a splash of color and fresh flavor with chopped tomatoes, green onions, a dollop of sour cream, avocado slices, or anything else you like. Get your toppings ready as the taco macaroni and cheese is cooking.
Use the right pan: I recommend a Dutch oven or something heavy and sturdy for making this. A pan that's too small makes it hard to stir the ingredients without spillage while a pan that's too light and thin might burn the macaroni pasta on the bottom.
Add toppings: Add a splash of color and fresh flavor with chopped tomatoes, green onions, a dollop of sour cream, avocado slices, or anything else you like. Get your toppings ready as the taco macaroni and cheese is cooking.
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
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