Description
Taco Macaroni is a flavorful one-pan meal combining seasoned lean ground beef, bell peppers, Rotel tomatoes, and macaroni pasta, all simmered together with beef broth and finished with creamy Mexican blend cheese. This easy skillet recipe brings together classic taco flavors in a comforting, cheesy pasta dish perfect for a quick weeknight dinner.
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
- 1 ½ cups beef broth
- ½ cup milk
Pasta and 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 93% lean beef along with the taco seasoning. Cook the beef, breaking it into small pieces with a spatula, until it is fully browned and no longer pink, about 5 to 6 minutes.
- Sauté vegetables: Add the chopped yellow onion, red bell pepper, and green bell pepper to the skillet. Cook the mixture until the vegetables become fragrant and slightly softened, approximately 2 to 3 minutes.
- Add tomatoes and broth: Stir in the canned Rotel diced tomatoes with green chiles and the beef broth. Bring the mixture to a rolling boil to combine the flavors.
- Cook the macaroni: Add the macaroni pasta to the skillet and gently stir to ensure all the pasta is submerged in the liquid. Reduce the heat to medium-low and cover the skillet. Cook for 8 to 10 minutes, stirring halfway through, until the pasta is nearly tender and most of the liquid is absorbed.
- Incorporate milk and finish cooking: Remove the cover and pour in the milk. Cover again and continue to cook on medium-low, stirring occasionally, for another 8 to 10 minutes until the pasta reaches al dente texture and the liquid is mostly absorbed.
- Add cheese and serve: Remove the skillet from heat and uncover. Stir in the Mexican blend cheese until it melts evenly into the dish. Serve warm for a satisfying taco-inspired macaroni meal.
Notes
- Use gluten-free pasta if you need a gluten-free option.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños along with the bell peppers.
- Make your own taco seasoning to control the sodium content and adjust spices to taste.
- If a creamier dish is preferred, substitute half-and-half for the milk.
- This recipe can be doubled easily; just use a larger skillet or pot.
