Description
Easy Creamy Taco Mac is a quick and delicious one-pan meal combining seasoned ground beef, tender macaroni pasta, and a cheesy, creamy sauce. Enhanced with diced tomatoes, green chiles, and fresh cilantro, this comforting dish is perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 8 oz macaroni pasta
- 1 packet taco seasoning
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 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: Bring a pot of salted water to a boil and cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
- Brown Beef: In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat to reduce greasiness.
- Sauté Aromatics: 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.
- Add Seasoning and Tomatoes: Stir in the taco seasoning packet, drained diced tomatoes, and optional green chiles. Cook the mixture for about 5 minutes to blend the flavors well.
- Combine Pasta and Cheese: Lower the heat to medium-low. Add the cooked macaroni, milk, shredded cheddar, and mozzarella cheeses into the skillet. Stir continuously until the cheeses have melted and the sauce is creamy and smooth.
- Season and Garnish: Taste the mixture and season with salt and pepper as needed. Remove from heat and garnish with fresh cilantro before serving.
Notes
- Use sharp cheddar cheese for a more intense cheesy flavor.
- For a spicier dish, add extra green chiles or a pinch of cayenne pepper.
- Drain the canned diced tomatoes well to avoid excess liquid thinning the sauce.
- This recipe can be made with ground turkey or chicken as a leaner alternative to ground beef.
- Leftovers can be refrigerated and reheated in a skillet or microwave for up to 3 days.
