Taco Mac and Cheese
Taco Mac and Cheese is an easy one-skillet dinner made with seasoned ground beef, onion, Rotel, tomato sauce, macaroni, and plenty of cheddar cheese. It is creamy, cheesy, full of taco flavor, and ready in about 30 minutes. A perfect and easy family weeknight meal.
Equipment
- Large Skillet
Ingredients
- 1 lb Ground Beef
- ½ cup Onion Diced
- 10 oz Can Rotel Tomatoes
- 1 cup Chicken Broth
- 1 cup Milk
- 8 oz can Tomato Sauce
- 4 tablespoon Taco Seasoning
- 2.5 cups Elbow Macaroni
- 3 cups Cheddar Cheese Shredded
- Salt and Pepper To taste
Instructions
- Brown the Ground Beef: In a large skillet, brown your ground beef over medium heat. When the meat is almost finished cooking, add the diced onion and continue cooking until the beef is fully browned and the onion is tender. Drain off any excess grease and stir in the taco seasoning. Season with salt and pepper to taste. 1 lb Ground Beef ½ cup Onion 4 tbsp Taco Seasoning Salt and Pepper
- Make the Sauce: Add the Ro-Tel, chicken broth, milk, and tomato sauce to the skillet with the seasoned beef. 10 oz Can Rotel Tomatoes 1 cup Chicken Broth 1 cup Milk 8 oz can Tomato Sauce Increase the heat to medium-high and bring to a simmer, stirring everything together.
- Stir in the Macaroni: Stir the elbow macaroni directly into the skillet. 2.5 cups Elbow MacaroniReduce heat to low, cover, and cook for 20 minutes, or until the macaroni is tender. Stir occasionally to keep the noodles from sticking and to make sure they are evenly cooking.
- Add the Cheese: Once the macaroni is tender, stir in the shredded cheddar cheese. Continue stirring until the cheese is completely melted and incorporated into the sauce. 3 cups Cheddar Cheese
- Serve: Serve warm and enjoy.
Notes
- Use Lean Ground Beef: This keeps the finished dish from becoming greasy.
- Watch the Heat: Once the macaroni is added, keep the skillet at a gentle simmer rather than a hard boil.
- Stir occasionally: This helps prevent the macaroni from sticking to the bottom of the skillet.
- Shred Your Own Cheese: Freshly shredded cheese melts more smoothly and will give your finished dish a creamier texture.
Storage
Store leftover Taco Macaroni and Cheese in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a small splash of milk or chicken broth and stir well. This will help bring back some of the creamy texture.Nutrition
Calories: 1008kcalCarbohydrates: 125gProtein: 52gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 116mgSodium: 5086mgPotassium: 4446mgFiber: 23gSugar: 53gVitamin A: 5517IUVitamin C: 129mgCalcium: 819mgIron: 18mg
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