Description
A quick, creamy, and cheesy one-pot meal that combines the bold flavors of tacos with the comfort of macaroni. Perfect for busy weeknights, this recipe uses simple pantry staples to create a flavorful dish in under 20 minutes.
Ingredients
Scale
- 1 lb ground turkey or ground beef
- 8 oz elbow macaroni (dry)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 cup salsa
- 1.5 cups chicken broth (low-sodium)
- 1.5 cups shredded Mexican cheese blend
- 0.5 cup heavy cream or whole milk
- 1 can black beans, drained and rinsed (optional)
- Fresh cilantro and lime juice for garnish
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add the ground meat and break it up with a wooden spoon. Season lightly with salt and pepper. Cook until fully browned and no pink remains. Drain excess grease if using fatty beef.
- Push the meat to the side of the pan. Add the diced onion to the empty space and cook for 1-2 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the taco seasoning over the meat and onions. Stir to coat evenly and cook for 30 seconds to toast the spices.
- Pour in the salsa, chicken broth, and uncooked elbow macaroni. Stir well to combine, ensuring the pasta is submerged in the liquid.
- Reduce heat to medium-low. Cover the skillet with a lid and simmer undisturbed for 10 minutes. Remove lid, stir, and check pasta tenderness. If needed, add a splash of broth and cook for another 2-3 minutes until al dente.
- Remove the pan from the heat. Stir in the heavy cream and half of the shredded cheese until smooth and creamy.
- Stir in the black beans (if using) and the remaining cheese. Taste and adjust seasoning with salt and pepper.
- Transfer to serving bowls and top with fresh cilantro and a squeeze of lime juice.
Notes
Do not skip browning the meat for better flavor. Ensure the pasta is submerged in liquid before simmering. Stirring too much during the simmer phase can make the sauce gummy. Let the dish rest for 2-3 minutes after cooking to allow the sauce to thicken. Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months. Reheat with a splash of milk or broth to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6
- Sodium: 900
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 55
- Fiber: 4
- Protein: 30
Keywords: one-pot meal, taco mac, quick dinner, family friendly, weeknight dinner, comfort food, cheesy pasta, easy recipe