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Taco Macaroni and Cheese Recipe

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★★★★

4 from 25 reviews

A hearty and flavorful Taco Macaroni and Cheese that combines the comforting richness of classic mac and cheese with the bold spices of taco seasoning. This one-pot dish features ground beef, pasta shells, salsa, and cheddar cheese, topped with sour cream, crushed corn chips, fresh avocado, tomatoes, green onions, and cilantro for a delicious Tex-Mex inspired meal ready in just 30 minutes.

Ingredients

Scale

Meat and Vegetables

  • 1 Tablespoon olive oil
  • 1 small white onion, diced
  • 1 Pound ground beef

Seasoning and Broth

  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 2 ½ Cups beef broth
  • 1 Cup salsa
  • 1 Package taco seasoning
  • 1 Teaspoon garlic powder

Pasta and Cheese

  • 3 Cups pasta shells (uncooked)
  • 4 Ounces cream cheese (at room temperature)
  • 3 Cups shredded cheddar cheese (divided: 2 cups for the mixture, 1 cup for topping)

Garnishes

  • Sour cream (to taste)
  • Corn chips (crushed, to taste)
  • Avocado (sliced, to taste)
  • Tomatoes (diced, to taste)
  • Green onions (sliced, to taste)
  • Cilantro or parsley (chopped, to taste)

Instructions

  1. Fry the onion: Heat the olive oil in a Dutch oven over medium-high heat. Fry the diced white onion until it becomes soft and translucent, releasing its sweetness and flavor.
  2. Brown the ground beef: Add the ground beef, salt, and pepper to the onions. Use a wooden spoon to break up any large chunks of meat as it cooks. Continue to cook until the beef turns brown with no pink remaining, then drain the fat from the pan to keep the dish from becoming greasy.
  3. Add liquids and seasoning: Stir in the beef broth, salsa, taco seasoning, garlic powder, and uncooked pasta shells to the browned beef mixture, combining all ingredients well.
  4. Cook the pasta: Cover the pot with a lid and cook the mixture on low heat for about 15 minutes. Stir every 5 minutes to prevent sticking and ensure even cooking of the pasta.
  5. Steam off excess liquid: Remove the lid. If there is still liquid remaining, leave the lid off and cook for a few more minutes until the extra moisture has evaporated and the pasta is tender.
  6. Melt the cheeses: Turn off the heat and add the cream cheese along with 2 cups of shredded cheddar cheese. Stir thoroughly until all cheese is melted and the mixture is creamy and smooth.
  7. Garnish and serve: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Serve with garnishes such as sour cream, crushed corn chips, sliced avocado, diced tomatoes, sliced green onions, and chopped cilantro or parsley to add fresh flavor and texture.

Notes

  • Use a Dutch oven or heavy-bottomed pot to ensure even heat distribution during cooking.
  • Stirring occasionally while cooking helps prevent pasta from sticking and ensures even cooking.
  • Adjust seasoning and garnishes to personal taste for added heat or freshness.
  • For a vegetarian version, substitute the ground beef with plant-based protein and use vegetable broth instead of beef broth.
  • This recipe is best enjoyed fresh but can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.

Keywords: taco macaroni and cheese, one-pot meal, ground beef recipe, Tex-Mex pasta, easy dinner, creamy macaroni and cheese, quick family meal

Find it online: https://epicrecipebox.com/taco-macaroni-and-cheese-recipe/