Description
This Taco Mac is an easy one pot meal made in 30 minutes! With ground beef, macaroni, taco seasoning, and loads of Cheddar cheese, it’s an instant favorite! Recipe developed by Ashley Fehr, The Recipe Rebel
Ingredients
1 tbsp (15 mL) vegetable oil
Half medium onion, diced
1 sweet red pepper, chopped
1 lb (500 g) Lean Ground Beef
2 tbsp (15 mL) taco seasoning
½ tsp (2 mL) salt
1½ cups (375 mL) milk
1 can (284 mL) Rotel tomatoes with green chiles, or
half a can (540 mL) diced chili-style stewed tomatoes
1 cup (250 mL) reduced sodium beef broth
2¾ cups (675 mL) dry macaroni
3 cups (750 mL) shredded Cheddar cheese (divided)
Instructions
- Heat oil in a large skillet over medium heat. Add peppers and onions; cook, stirring often, for 5 minutes, until softened.
- Stir in ground beef, taco seasoning and salt. Cook breaking up with a wooden spoon, for 8 to 10 minutes, until browned all over. Drain if necessary. Stir in milk, tomatoes and beef broth; bring to a simmer over medium-high heat.
- Stir in dry macaroni.Cover and cook, stirring often, until pasta is cooked through, about 10 minutes. Stir in 2 cups (500 mL) of the cheese and a splash of broth or milk* to make saucier if desired. Cook for 5 minutes until cheese has melted. Top with remaining 1 cup (250 mL) of cheese. Serve.
*if using canned diced stewed tomatoes, add a scoop more to make the pasta mixture saucier instead of additional broth or milk.
Notes
Freeze cooked Taco Mac’n Beef for up to 3 months in a freezer-to-oven safe baking dish, covered tightly with plastic wrap and foil. To reheat, let thaw overnight in the refrigerator. Uncover and add a big splash of broth or milk; place in a 350°F oven for 30 to 40 minutes, until heated through.
