Description
This one-pot Taco Macaroni is a cheesy, family-friendly dinner with lean ground beef, pasta, peppers, and taco seasoning—ready in under 30 minutes.
Yield: 4servings | Serving Size: 1½ cups
Ingredients
¾pound93% lean beef
1tablespoontaco seasoning, homemade or package
½cupyellow onion, chopped
½cupred bell pepper, chopped
½cupgreen bell pepper, chopped
10ozcan Rotel diced tomatoes with green chiles
1 ½cupsbeef broth
½cupmilk
8ouncesmacaroni, elbows, baby shells, etc (or gluten-free pasta)
1cupMexican blend cheese, or Monterey jack cheese
Instructions
- Heat a large, deep skillet on medium high heat and add the beef and taco seasoning. Cook, breaking the meat up into small pieces until browned, 5-6 minutes. Add the onion and bell peppers; cook until aromatic; 2 to 3 minutes.
- Stir in the canned tomato and beef broth and bring to a boil. Add the macaroni and make sure to submerge pasta into the liquid.
- Lower heat to medium-low and cover. Cook 8 to 10 minutes, stirring halfway until the pasta is almost tender and the liquid is mostly absorbed.
- Uncover, add the milk, and cook, covered stirring periodically medium-low until pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes.
- Remove from heat, uncover and add cheese. Stir to combine
Last Step:
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Notes
Any short pasta that holds sauce would be good for this recipe, cooking times may slightly vary.
I found that protein pasta or bronze cut pasta doesn’t work as well for one pot pastas, protein pasta doesn’t have as much starch so the sauce ends up being much thinner. Bronze cut pasta has too much starch and comes out gummy.
Ground bison or ground turkey can also be used.
Nutrition
Serving: 1½ cups, Calories: 510kcal, Carbohydrates: 53.5g, Protein: 34g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 83mg, Sodium: 920mg, Fiber: 4.5g, Sugar: 7g
