One Pan Cheesy Taco Mac
Servings: 6
Ingredients
- 1 lb ground beef
- 1 onion chopped
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin, garlic powder, and dried cilantro
- 1 1/2 cups of chicken broth
- 2 1/2 cups of elbow macaroni
- 10 oz can of Rotel not drained
- 8 oz can tomato sauce
- 1 tbsp minced garlic
- 2 cups of shredded Colby Jack cheese
- 1/3 cup of milk
- Fresh cilantro
Instructions
- Heat a large skillet over medium-heat. Add the ground beef and a chopped onion.
- Season with salt, pepper, chili powder, cumin, garlic powder, and dried cilantro.
- Once the ground beef is cooked through, add the minced garlic, elbow macaroni, chicken broth, Rotel, and a can of tomato sauce.
- Stir everything together well and bring to a quick boil.
- Once you see bubbles, turn the heat down to medium low. Cover with a lid and cook for about 12 minutes or until the pasta is cooked. Stir at least once about half way through to keep the pasta from sticking to the skillet.
- Finally, add the shredded cheese and milk, stir, and let sit until the cheese is melted. Serve and top with fresh cilantro. Enjoy!
Notes
- I like shredding the cheese from a block of Colby Jack cheese for a better melting consistency.
- I like using the blend of seasonings for taco flavored dishes, but you could use any of your favorite taco seasonings/packets instead of the homemade blend.
- Topping this dish with some fresh cilantro gives the dish some freshness, but you could even top it with chopped green onions or any of your favorite taco toppings.
- I used 1 lb of ground beef, but you could use 1 lb of chicken breast cut into cubes instead. Check out my Cheesy Chicken Taco Mac recipe for full instructions.
- I did not drain the can of Rotel.
- Chicken broth OR beef broth can be used in this recipe. I typically keep chicken broth stocked, so that is what I used.
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