Taco Mac and Cheese
Make Taco Mac and Cheese in just 30 minutes! This simple one-pan dish blends cheesy pasta with taco-seasoned beef for a comforting, flavorful, family-friendly dinner.
Servings: 6
Calories: 498kcal
Equipment
Ingredients
- 1 pound ground beef
- ½ yellow onion diced
- 2 teaspoons garlic minced
- 10.5 ounce can of condensed cheddar cheese soup
- 12 ounce can of evaporated milk
- 1 taco seasoning
- 1 Rotel tomatoes with green chilies undrained
- 2 cups beef broth
- 1 ½ cups pasta shells uncooked
- 1 ½ cups cheddar cheese shredded
Instructions
- In a large skillet over medium-high heat, brown ground beef, onions, and garlic. Cook until no pink remains, and drain off excess grease.
- Add cheddar cheese soup, evaporated milk, taco seasoning, Rotel, and beef broth. Stir to combine and bring to a boil.
- Add the pasta shells and stir to combine. Then, lower the heat to low, cover, and stir occasionally for 15-20 minutes, or until the pasta is tender.
- Uncover and stir in cheese before serving.
Notes
- Swap the beef: Feel free to use ground turkey or chicken for a lighter version that’s just as tasty.
- Customize the spice level: Use mild or hot Rotel, or add a pinch of red pepper flakes to adjust the heat to your liking.
- Don’t skip the drain: After browning the beef, drain the excess grease to keep the dish from turning oily.
- Boost the flavor: Stir in a handful of fresh cilantro or a squeeze of lime juice just before serving for a fresh twist.
Nutrition
Calories: 498kcal | Carbohydrates: 31g | Protein: 30g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 868mg | Potassium: 757mg | Fiber: 1g | Sugar: 8g | Vitamin A: 635IU | Vitamin C: 2mg | Calcium: 389mg | Iron: 2mg