Description
Taco Macaroni is a flavorful, comforting one-pot meal combining seasoned lean beef, vibrant bell peppers, diced tomatoes with green chiles, and elbow macaroni all cooked together in a skillet. Finished with melted Mexican blend cheese, this easy and hearty dish makes a perfect quick dinner with Mexican-inspired flavors.
Ingredients
Scale
Meat & 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
- 1 ½ cups beef broth
- ½ cup milk
Pasta & Cheese
- 8 ounces macaroni (elbows, baby shells, or gluten-free pasta)
- 1 cup Mexican blend cheese or Monterey Jack cheese
Instructions
- Brown the Beef: Heat a large, deep skillet over medium-high heat. Add the lean beef and taco seasoning, breaking the meat up into small pieces. Cook until the beef is fully browned, about 5-6 minutes.
- Sauté Vegetables: Add the chopped yellow onion and both bell peppers to the browned beef. Cook stirring frequently until the vegetables are fragrant and starting to soften, about 2 to 3 minutes.
- Add Liquids and Tomatoes: Stir in the canned Rotel diced tomatoes with green chiles along with the beef broth. Bring the mixture to a rolling boil to combine flavors.
- Cook the Macaroni: Add the macaroni to the skillet, pushing it down to fully submerge in the liquid. Reduce heat to medium-low, cover the skillet, and cook for 8 to 10 minutes, stirring halfway through to prevent sticking. Cook until pasta is almost tender and the liquid is mostly absorbed.
- Incorporate Milk and Continue Cooking: Uncover the skillet and stir in the milk. Cover again and cook on medium-low, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, approximately another 8 to 10 minutes.
- Add Cheese and Serve: Remove the skillet from heat, uncover, and sprinkle the Mexican blend cheese over the pasta. Stir until the cheese is thoroughly melted and combined. Serve warm.
Notes
- Use gluten-free pasta if you need a gluten-free option.
- For extra heat, add more diced green chiles or a dash of hot sauce.
- Leftovers can be refrigerated and reheated on the stovetop with a splash of milk to loosen.
- Feel free to substitute ground turkey or chicken for the beef for a leaner version.
- Homemade taco seasoning can be made using chili powder, cumin, garlic powder, onion powder, paprika, and cayenne pepper.
