One Pan Taco Mac
HB-1593 · Hand-built original · American, Mexican American
Simple one-pan dinner with ground beef, pasta, enchilada sauce, and melted cheese for an easy, cozy meal.
American, Mexican AmericanDinner30 minServes 6637 kcalEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:6quantities adjust to match
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion (about 1/2 a large onion)
- 1 (1-ounce) packet taco seasoning
- 1 (10-ounce) can diced tomatoes with green chillies (Rotel), undrained
- 1 (10-ounce) can enchilada sauce or tomato sauce
- 1 cup beef broth
- 2 cups elbow macaroni
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 2 green onions, sliced, to garnish
Method
- Brown the ground beef in a large deep skillet over medium-high heat for 6-7 minutes, breaking it up, until no longer pink. Drain excess fat if needed.
- Add the onion and cook for 3-4 minutes until softened. Stir in the taco seasoning for 30 seconds.
- Add the undrained tomatoes, enchilada sauce, beef broth and milk and bring to a simmer.
- Stir in the macaroni, cover, reduce the heat to medium-low and simmer for 12-14 minutes, stirring two or three times, until the pasta is tender and most of the liquid is absorbed.
- Remove from the heat, stir in the cheddar a handful at a time until melted and creamy. Add a splash of milk if it is too thick.
- Scatter with green onions and serve straight from the pan.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition (per serving, where published)
637 kcalCalories
35.5 gProtein
67.6 gCarbs
25 gFat
12 gSaturates
4.5 gFibre
2.9 gSugars
608 mgSodium
92 mgCholesterol
681 mgPotassium
367 mgCalcium
5.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data