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Taco Mac and Cheese

A delightful mash-up of creamy mac and cheese with bold taco flavors, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni Cook according to package instructions.
  • 1 lb ground beef Brown in a skillet.
  • 1 packet taco seasoning Add to the beef mixture.
  • 2 cups shredded cheddar cheese Divided into two parts: 1.5 cups for mixing and 0.5 cups for topping.
  • 1 can diced tomatoes with green chilies
  • 1 cup milk
Toppings
  • 1 cup shredded lettuce For topping.
  • Sour cream For serving.
  • Optional: diced onions, jalapeños, and tomatoes For garnish.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the macaroni and cook until al dente. Drain and set aside.
  2. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
  3. Add the taco seasoning to the beef along with the diced tomatoes and milk. Stir well and let it simmer for about 5 minutes.
  4. Gradually add 1.5 cups of the cheddar cheese to the mixture, stirring until melted and well combined.
  5. Add the cooked macaroni to the skillet and mix everything thoroughly, ensuring the pasta is well coated with the cheesy taco sauce.
  6. Transfer the mixture to a serving dish and sprinkle with the remaining cheddar cheese. Serve immediately, topping with shredded lettuce, diced onions, and jalapeños as desired.

Notes

For an adventurous twist, substitute ground beef for black beans or lentils for a vegetarian version. This dish can be prepped in advance! Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in microwave or oven.