Description
Taco Macaroni is a flavorful, comforting one-pot meal combining lean ground beef seasoned with taco spices, tender macaroni pasta, sautéed bell peppers and onions, diced tomatoes with green chiles, and a creamy cheese finish. Perfect for a quick weeknight dinner with Mexican-inspired flavors.
Ingredients
Scale
Meat and Seasoning
- ¾ pound 93% lean beef
- 1 tablespoon taco seasoning (homemade or package)
Vegetables
- ½ cup yellow onion, chopped
- ½ cup red bell pepper, chopped
- ½ cup green bell pepper, chopped
- 10 oz can Rotel diced tomatoes with green chiles
Liquids and Dairy
- 1 ½ cups beef broth
- ½ cup milk
- 1 cup Mexican blend cheese (or Monterey Jack cheese)
Carbohydrates
- 8 ounces macaroni (elbows, baby shells, or gluten-free pasta)
Instructions
- Brown the Beef: Heat a large, deep skillet over medium-high heat. Add the 93% lean beef and taco seasoning. Cook, breaking the meat into small pieces, until browned and cooked through, about 5 to 6 minutes.
- Sauté Vegetables: Add the chopped yellow onion, red bell pepper, and green bell pepper to the skillet. Cook until the vegetables are aromatic and slightly softened, about 2 to 3 minutes.
- Add Tomatoes and Broth: Stir in the can of Rotel diced tomatoes with green chiles and beef broth. Bring the mixture to a boil.
- Cook Pasta: Add the macaroni pasta ensuring it is submerged in the liquid. Lower the heat to medium-low and cover the skillet. Cook for 8 to 10 minutes, stirring halfway through, until the pasta is almost tender and most of the liquid is absorbed.
- Finish with Milk: Uncover the skillet and pour in the milk. Cover again and cook on medium-low heat, stirring periodically, for another 8 to 10 minutes until the pasta is al dente and most of the liquid is absorbed.
- Add Cheese and Serve: Remove the skillet from heat and uncover. Stir in the Mexican blend cheese (or Monterey Jack cheese) until melted and combined. Serve warm.
Notes
- For a gluten-free version, substitute the macaroni with gluten-free pasta.
- You can use homemade taco seasoning to control the salt and spice levels.
- If the mixture gets too dry before the pasta is fully cooked, add a splash of beef broth or water as needed.
- Use a heavy-bottomed skillet or deep sauté pan to prevent sticking and ensure even cooking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
