Description
A quick, creamy, and cheesy one-pot meal that combines the flavors of tacos with comfort food macaroni and cheese. This easy dinner is ready in 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound ground beef (80/20 fat ratio preferred)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (about 25 grams) or 2-3 tablespoons homemade blend
- 8 ounces elbow macaroni (about 2 cups dry)
- 1 cup beef broth (low-sodium)
- 1 cup whole milk
- 1/4 cup heavy cream
- 1.5 cups sharp cheddar cheese, freshly shredded
- 1/2 cup mozzarella cheese, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup corn (frozen or canned)
- 2–3 stalks green onions, sliced
- Sour cream, for serving
Instructions
- Heat a large Dutch oven or deep skillet over medium-high heat. Add ground beef and diced onion, breaking up the meat into small crumbles. Cook until beef is no longer pink and onions are translucent (about 5 minutes). Drain excess fat if using lean beef, otherwise leave about a tablespoon for flavor.
- Stir in minced garlic and taco seasoning. Cook for about 1 minute, stirring constantly, until fragrant.
- Pour in beef broth, milk, and heavy cream. Stir to combine. Add dry elbow macaroni, black beans, and corn. Ensure pasta is submerged in liquid; add a splash of water or broth if needed.
- Bring mixture to a boil, then reduce heat to medium-low. Cover with a lid and simmer gently for 10-12 minutes, stirring every 3-4 minutes to prevent sticking. Pasta should be tender but slightly al dente.
- Remove pot from heat. Stir in shredded cheddar and mozzarella cheese gradually. Use residual heat to melt cheese, stirring continuously until smooth and creamy. If too thick, add a splash of milk; if too thin, let sit to thicken.
- Taste and add salt and pepper if needed. Garnish with green onions and serve immediately with sour cream on the side.
Notes
Shred your own cheese to ensure smooth melting; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Remove the pot from heat before adding cheese to prevent separation. Pasta continues to cook after being removed from heat, so remove it when slightly underdone. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 6
- Sodium: 900
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 4
- Protein: 28
Keywords: one pot meal, cheesy taco mac, easy dinner, comfort food, copycat recipe, quick meals, family dinner, pasta recipes