Description
This Easy Creamy Taco Mac is a flavorful and comforting one-pan meal combining seasoned ground beef, tender macaroni, and a blend of melted cheddar and mozzarella cheeses. Perfect for a quick weeknight dinner, it brings together classic taco flavors with creamy pasta goodness in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Pasta and Dairy
- 8 oz macaroni pasta
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup milk
Seasonings and Add-ins
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) green chiles, optional
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Cook Pasta: Cook the macaroni according to the package instructions until al dente. Once cooked, drain thoroughly and set aside to keep warm.
- Brown the Ground Beef: In a large skillet over medium heat, add the ground beef and cook until browned evenly. Drain off any excess fat to reduce greasiness.
- Sauté Onions and Garlic: Add the diced onion and minced garlic to the skillet with the browned beef. Sauté until the onions become translucent and fragrant, about 3-4 minutes, to build flavor.
- Add Seasonings and Tomatoes: Stir in the taco seasoning, drained diced tomatoes, and green chiles if using. Let this mixture cook together for about 5 minutes to meld the flavors.
- Combine Pasta, Milk, and Cheese: Reduce the heat to low. Add the cooked macaroni, milk, shredded cheddar, and mozzarella cheese into the skillet. Stir continuously until the cheeses melt completely and the sauce becomes creamy and well combined.
- Season and Garnish: Taste and season with salt and pepper as needed. Remove from heat and garnish with fresh cilantro before serving warm.
Notes
- For a spicier kick, add jalapeños or increase the amount of green chiles.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a thicker sauce, reduce the milk amount slightly or add a bit of cream cheese.
- Make sure to drain the diced tomatoes well to avoid excess liquid diluting the sauce.
- This dish reheats well and can be stored in the fridge for up to 3 days.
