One Pot Taco Mac
A creamy and comforting blend of tacos and macaroni and cheese, perfect for busy weeknights and easy cleanup.
Ingredients
Main Ingredients
- 1 pound ground beef You can substitute with ground turkey or chicken.
- 8 ounces elbow macaroni Can be replaced with other pasta shapes like penne or rotini.
- 1 packet taco seasoning Use a spicy version for more heat if desired.
- 1 can diced tomatoes (with green chiles)
- 2 cups beef broth Substitute with vegetable broth for a vegetarian option.
- 1 cup shredded cheddar cheese Add more on top before serving for extra cheesiness.
- 1 cup sour cream
- Chopped green onions (for garnish) Optional: Add sliced olives or diced jalapeños for extra flavor.
Instructions
Preparation
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the taco seasoning, diced tomatoes, and beef broth to the pot. Stir in the elbow macaroni.
Cooking
- Bring to a boil, then reduce heat and let simmer, covered, for about 10-12 minutes or until the pasta is cooked.
- Stir in the cheddar cheese and sour cream until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
To store leftovers, let the dish cool completely, then transfer to an airtight container and refrigerate for up to three days. Can be frozen for up to three months. Reheat over low heat, adding a splash of broth or water if needed.